Back to Lemon-Chicken Cutlets with Kyle MacLachlan
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Read the full recipe after the video.
Recipe Summary
Yield: Serves 4
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Ingredients
Ingredient Checklist
4 boneless, skinless breast halves, butterflied
1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons capers, rinsed
Fried Capers
Juice of 1 lemon
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 4
tvs7594.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 4
Recipe Summary
Yield: Serves 4
Yield: Serves 4
Serves 4
tvs7594.jpg
tvs7594.jpg
Ingredients
Ingredients
- 4 boneless, skinless breast halves, butterflied
- 1/4 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 3 tablespoons capers, rinsed
- Fried Capers
- Juice of 1 lemon
Directions
Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off excess fat.
Add wine, the remaining 2 tablespoons butter, capers, and lemon juice. Cook, swirling pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken and serve garnished with fried capers.
Reviews (3)
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Reviews (3)
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2 Ratings
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Add Rating & Review
2 Ratings
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2 star values:
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2 Ratings
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3 star values:
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Martha Stewart Member
Rating: Unrated
07/06/2009
I just love when the video ends in the middle
Martha Stewart Member
Rating: Unrated
11/30/2008
very tasty and very easy!!
Martha Stewart Member
Rating: Unrated
11/12/2008
This is a simple and really good recipe. I cooked the chicken longer than directed. I actually cut into the thickest part of the chicken to test after 5 minutes. Total cooking time 10 minutes. I think next time I'm going to add Artichoke Hearts.
Martha Stewart Member
Rating: Unrated
07/06/2009
I just love when the video ends in the middle
Rating: Unrated
Rating: Unrated
11/30/2008
very tasty and very easy!!
Rating: Unrated
11/12/2008
This is a simple and really good recipe. I cooked the chicken longer than directed. I actually cut into the thickest part of the chicken to test after 5 minutes. Total cooking time 10 minutes. I think next time I'm going to add Artichoke Hearts.
All Reviews for Lemon-Chicken Cutlets with Kyle MacLachlan
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Chicken Cutlets with Kyle MacLachlan
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
