Donna-Marie's daughter Darcy developed this recipe and has perfected it to a T! It's one of her regular weeknight meals she has shared with family and friends. Traditionally it's made with veal, but she's been making a chicken version that is a perennial hit. Hope you enjoy it too!
- 2 large lemons, halved
- 4 boneless, skinless chicken breasts, butterflied open* and pounded to 1/2-inch thickness
- Kosher or sea salt
- Freshly ground black pepper
- 1/2 tsp chili powder
- 1/2 cup all-purpose flour or GF 1:1 baking flour
- 4 tbsp olive oil (or more, don't be stingy)
- 1 large shallot, trimmed and minced
- 2 tbsp brined capers, rinsed and drained
- 1 cup dry white wine or low sodium chicken broth
- 3 tbsp unsalted butter
- Freshly chopped parsley
- Cooked spaghetti noodles
- Slice one lemon half into ⅛-inch thick slices and set aside. Juice the remaining 3 lemon halves to yield ¼ cup juice. Set aside.
- Generously season each chicken cutlet on both sides with salt, pepper and chili powder. Place flour in a shallow pie pan and dredge each cutlet in the flour, shaking off any excess.
- Place a generous 2 tbsp olive oil in a large skillet and heat over medium-high heat until hot but not smoking. Carefully add two cutlets to the pan and cook on one side until golden brown, about 3 to 4 minutes. Using tongs or a fish spatula, flip cutlets and cook until second side is golden brown and chicken is cooked through, another 3 to 4 minutes. Transfer browned cutlets to a large plate and tent with foil to keep warm. Add remaining 2 tablespoons oil to skillet and repeat process with remaining cutlets. Do not clean skillet.
- Add shallot to skillet used to cook the cutlets and heat over medium heat. Cook until shallot is fragrant, about 1 to 2 minutes.
- Add wine or broth and lemon slices, increase heat to high and cook, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Simmer until liquid reduces to about ⅓ cup, about 7 to 9 minutes.
- Add lemon juice and capers to skillet, stirring well to combine. Continue simmering until sauce reduces again to ⅓ cup, about 10 to 12 minutes.
- Remove skillet from heat and whisk in butter and parsley.
- To serve, place each cutlet on top of cooked spaghetti noodles on a warmed dinner plate. Divide sauce evenly and spoon over each cutlet and noodles. Serve immediately.
Makes 4 servings
How To Butterfly A Chicken Breast:
- Place one hand on the chicken, curving your fingers up slightly for safety. Slice meat horizontally, cutting almost to the other side. Open it like a book.
- Place meat inside a plastic bag or between two sheets of plastic wrap. Working from the centre out, pound with the smooth side of a mallet until meat is 1/8 to 1/4 inch thick. Continue with recipe as directed.