Chicken Cutlets with Caper Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp olive oil, divided4 chicken breasts, pounded thinSalt1 large shallot, minced, about 2 Tbsp2 garlic cloves, minced1/2 cup white wine or chicken stock1/2 teaspoon red pepper flakes1 Tbsp capers, drained2-3 cups arugula, torn into bite-sized pieces1/2 fennel bulb, shaved thin16-24 paper thin shavings of parmesan cheese
Heat 1 tablespoon olive oil in a stick-free sauté pan over medium-high heat until almost smoking, about 1-2 minutes. Sprinkle salt over the pounded chicken breasts and sear them for 2-3 minutes per side. Keep chicken warm.
Add the other tablespoon of olive oil to the pan. Add the shallots and cook 1 minute, stirring often.
Add the garlic and cook another 45 seconds to 1 minute, stirring often.
Add the white wine and scrape any browned bits off the bottom of the pan with a wooden spoon. Add the capers and red pepper flakes and boil until the wine is almost gone, about 2-4 minutes.
To serve, mix the arugula and shaved fennel and put some on each plate. Arrange some shaved parmesan over them. Lay a piece of chicken on each salad, then top with a little of the sauce. Serve hot.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MYNAMISBOB.
Add the other tablespoon of olive oil to the pan. Add the shallots and cook 1 minute, stirring often.
Add the garlic and cook another 45 seconds to 1 minute, stirring often.
Add the white wine and scrape any browned bits off the bottom of the pan with a wooden spoon. Add the capers and red pepper flakes and boil until the wine is almost gone, about 2-4 minutes.
To serve, mix the arugula and shaved fennel and put some on each plate. Arrange some shaved parmesan over them. Lay a piece of chicken on each salad, then top with a little of the sauce. Serve hot.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MYNAMISBOB.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 8.6 g
- Cholesterol: 14.2 mg
- Sodium: 173.7 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.3 g
- Protein: 6.8 g
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