Use this lemon sauce with baked or grilled salmon or tuna, chicken, or turkey cutlets. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as broiled chicken cutlets food writer. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. However, if you’ve never had capers, most supermarkets will have them. They are the unopened flower buds of the caper bush, and they bring a tangy, floral, and almost briny or salty taste to whatever they’re paired with. The recipe makes enough sauce for about four generous servings, and it can be scaled up to serve more. Melt the butter in a small skillet or sauté pan over low heat. Add the garlic, lemon zest and juice, and the capers.
Bring to a simmer and continue cooking over low heat for about 30 seconds. Add the chopped fresh parsley and salt to taste. Stir and remove from the heat. Drizzle the warm sauce over cooked shrimp, fish, potatoes, chicken, or turkey and serve immediately.
I don’t like this at all. 471 0 0 0 16 9. Whether you scored wild mushrooms at the farmers’ market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes. Read the full recipe after the video. 834 0 0 0 0 11. 4 teaspoon each kosher salt and pepper.
Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. 4 teaspoon each salt and pepper.
Tips: You can make your own chicken cutlets from two 8- to 10-ounce boneless, skinless chicken breasts. Cut each breast in half crosswise. Place between pieces of plastic wrap. I used regular chicken pieces for this recipe. As a result, I could not pound it. I also added some veggies such as pigeon peas, green beans and tomatoes.
I didn’t have fresh parsley so I used dried. I used much less cream than recommended. I think it came out ok. Had to increase the frying time to ensure it was cooked properly. The only thing I will do next time is double the sauce – because I am a sauce girl.
Incidentally, I used half and half instead of heavy cream because I like a lighter sauce. Terrible recipe I got confused and prepared this one thinking that was another similar recipe, I realized after I finished how different taste. Didn’t have any white wine so I substituted cooking sherry. It was really tasty and goes together quickly. It was so good with the sherry that I’ll stick with that.
This recipe will go into my regular rotation. It’s always great when I find a keeper recipe. Micro-waved mushrooms for 2-3 minutes, this removes moisture. Sauteed chicken cutlets with a tablespoon of fresh rosemary. I made this tonight for my husband and me, and we both enjoyed it. I added a sprig of fresh minced rosemary and a clove of minced fresh garlic to the mushrooms as they were releasing their juices. I served it over whole wheat rotini noodles.