Lucille's Lemon Chicken
6-8 boneless thin cut chicken cutlets
3 tbsp flour
salt and pepper mixed into flour
1 beaten egg
1 med. onion, sliced
2 cloves garlic, chopped
1-2 tbsp. olive oil
1 tbsp salted capers, rinsed
sliced green and black olives
juice of half lemon
quarter cup white wine or chickenbroth
Dip culets into egg, then into seasoned flour. Heat oil in a non-stick skillet over medium high heat. Saute cutlets till golden on both sides. Remove from pan. Saute onions, garlic and capers till softened, scraping up bits from the pan. Add lemon juice and a little white wine or chicken broth. Return cutlets to pan, lower heat and cook ,covered, about 10 minutes till cooked through. Add chopped Italian parsley and serve. Season to taste.
3 tbsp flour
salt and pepper mixed into flour
1 beaten egg
1 med. onion, sliced
2 cloves garlic, chopped
1-2 tbsp. olive oil
1 tbsp salted capers, rinsed
sliced green and black olives
juice of half lemon
quarter cup white wine or chickenbroth
Dip culets into egg, then into seasoned flour. Heat oil in a non-stick skillet over medium high heat. Saute cutlets till golden on both sides. Remove from pan. Saute onions, garlic and capers till softened, scraping up bits from the pan. Add lemon juice and a little white wine or chicken broth. Return cutlets to pan, lower heat and cook ,covered, about 10 minutes till cooked through. Add chopped Italian parsley and serve. Season to taste.
