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Chicken Cutlets With Caper Sauce
Chicken Cutlets With Caper Sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Succulent chicken cutlets in zesty caper sauce over a bed of arugula, fennel, and Parmesan. Ready in just 15 minutes!
Ingredients:
  • 2 tablespoons extra virgin olive oil, divided
  • 2 chicken breast halves, pounded very thin, and then cut in half, so that you have 4 thin cutlets
  • Salt
  • 1 large shallot, minced, about 2 Tbsp
  • 2 garlic cloves, minced
  • 1/2 cup white wine or chicken stock
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon capers, drained
  • 2-3 cups arugula, torn into bite-sized pieces
  • 1/2 fennel bulb, shaved thin
  • 16-24 paper thin shavings of parmesan cheese
Instructions:
  • Sear the chicken cutlets: In a non-stick sauté pan, heat olive oil over medium-high heat until hot. Sprinkle pounded chicken breasts with salt and sear for 2-3 minutes per side in batches. Cover the cooked chicken with foil to keep warm.
  • Sauté the shallots in a tablespoon of olive oil until softened, about 1 minute. Adjust heat if necessary to prevent burning. Add garlic and cook for another 45 seconds to 1 minute, stirring frequently.
  • Pour the white wine into the pan to deglaze, then use a wooden spoon to scrape up any browned bits. Stir in the capers and red pepper flakes and let it boil until the wine is reduced, about 2 to 4 minutes.
  • To serve, combine arugula and shaved fennel on each plate. Top with shaved Parmesan, a piece of chicken, and a drizzle of the sauce. Serve immediately while hot.

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