The Farmer Family Cookbook

< Picture 1 of 1 >

Ingredients

• .50.125 cup salt
• .50.125 cup sugar
• 82 boneless, skinless chicken cutlets, cut thin
• Pepper
• .250.0625 cup flour
• 41 tbsp unsalted butter
• 20.5 garlic cloves, minced
• 20.5 tbsp drained capers
• 10.25 cup chicken broth
• .50.125 cup white wine
• 41 strips lemon zest about 2 inches long

Steps

1. Whisk 4 cups cold water with salt and sugar until they dissolve. Add chicken and refrigerate, covered at least 15 minutes, no longer than 30.
2. Pat cutlets dry and season with pepper. Dredge one side of the chicken in the flour. Heat 1 tbsp butter in skillet and cook 4 cutlets at a time with the floured side down, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to plate and tent with foil. Repeat with additional butter and remaining cutlets.
3. Add garlic and capers to empty pan and cook for 30 seconds, add broth, wine, and lemon zest and simmer until reduced to 1/2 cup, 8-10 minutes. Return cutlets and any accumulated juices to pan and heat through. Add lemon juice and serve.