8 chicken breast cutlets
2 shallots, chopped
4 tbsp butter
2 tbsp olive oil
3 lemons
1 tsp dried oregano
½ cup chicken broth
½ cup white wine
½ cup cappers, rinsed
Flour
Salt & Pepper to taste
Fresh oregano or parsley to garnish
The first step is to marinate the chicken with one lemon (squeezed), oregano, pepper. Let marinate for one hour.
Place flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Repeat two times for better result.
In a big frying pan, add the olive oil and the butter. Brown the chicken in both sides, when you turn the chicken the first time add the shallots.
Then add the white wine and capers and cook for 3 minutes. Combine the stock and squeeze the other lemon and salt. Finalize cooking for another minute. Serve with fresh oregano or parsley to garnish and sliced lemons.
4 tbsp butter
2 tbsp olive oil
3 lemons
1 tsp dried oregano
½ cup chicken broth
½ cup white wine
½ cup cappers, rinsed
Flour
Salt & Pepper to taste
Fresh oregano or parsley to garnish
The first step is to marinate the chicken with one lemon (squeezed), oregano, pepper. Let marinate for one hour.
Place flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Repeat two times for better result.
In a big frying pan, add the olive oil and the butter. Brown the chicken in both sides, when you turn the chicken the first time add the shallots.
Then add the white wine and capers and cook for 3 minutes. Combine the stock and squeeze the other lemon and salt. Finalize cooking for another minute. Serve with fresh oregano or parsley to garnish and sliced lemons.