From Cook’s Illustrated: Sep & Oct ’07
This goes nicely with something like bow-tie pasta or rice.
Saute 4 chicken cutlets (half a chicken breast, halved) in vegatable
oil until browned, then set aside. Reuse pan with the little browned
bits sticking to it.
2 teaspoons vegatable oil
1 medium shallot, minced, about 3 tablespoons
1 teaspoon all purpose flour
3/4 cup low sodium chicken broth
2 teaspoons lemon juice
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped parsley leaves
1 tablespoon cold unsalted butter
salt and pepper to taste
Add oil to used skillet, heat on low.
Add shallot and cook until softened 1-1.5 minutes
Add flour and cook 30 seconds
Add broth, increase heat to boil and scrape pan bottom to free browned
bits. Continue to simmer until reduced to about 1/2 cup. 2-3 minutes.
Stir in chicken juices that accumulated in the set aside chicken cutlets
cook 30 seconds.
Add capers, parsley and butter. Add lemon juice last. add salt and
pepper to taste. Spoon sauce over cutlets and pasta/rice.