Ingredients 4 boneless skinless, boneless chicken breast (6-8oz each), tenderloins removed, trimmed of excess fat, halved horizontally, pounded 1/4 inch thick 4 tsp vegetable oil 2 tsp vegetable oil 1 medium shallot, minced (about 2 tbps) 1 tsp all-purpose flour 3/4 cup chicken broth 2 tsp juice from one lemon 1 tbsp capers, rinsed and […]

via Sautéed chicken cutlets with lemon, caper and parsley pan sauce — Kara’s Recipes

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