Ingredients:

2 lbs thin sliced chicken cutlets, about 8 cutlets

Flour, for coating chicken (1/3 c)

2 TBSPs olive oil

2 TBSPs butter

2 lemons, cleaned

2 TBSPs capers, drained from brine

4 Oz white wine (or chicken broth)

 6 Oz heavy cream

Salt, pepper and garlic powder to taste

Chopped parsley, for garnish

A little brown sugar to caramelize the lemon slices

Directions:

Place flour in a shallow bowl.

Season chicken cutlets with salt, pepper and garlic on both sides.

Dredge chicken cutlets in flour on both sides.

Set aside.

Zest one of the two lemons and set zest aside.

Next, cut the zested lemon in half and juice it, making sure to separate the pulp and seeds from the clear juice.

You will only need the clear juice for the recipe so set that aside.

Slice the second lemon into thin slices.

Place 1 TBSP of the butter into a frying pan.

Heat on medium until butter melts.

Add lemon slices and increase heat.

Sprinkle with a little brown sugar for color.

Allow to sauté until both sides are golden brown.

Note: try to do this step quickly to avoid the lemon slices getting too mushy.

Remove lemon slices and set aside.

Add olive oil and remaining 1 TBSP of butter in a large sauté pan.

Heat to medium.

Add coated chicken cutlets and allow to cook until both sides are golden brown.

Add wine and immediately cover pan.

This step will allow the wine aroma to infuse into the meat.

After a couple of minutes, remove the cover and add the clear lemon juice, lemon zest and capers.

Sauté on low for 5 minutes.

Add heavy cream and stir well.

Adjust seasoning as needed.

Cover pan and simmer on low for 5 more minutes.

Serve hot on a platter, with sprinkled parsley and the caramelized ?lemon slices as garnish over top.

Serves 4.

TIPS:

 Since we’re using the lemons with the skins, it’s best to use organic ones. If you can’t find organic, make sure to scrub lemons with baking soda. Rinse well before using.

Don’t substitute heavy cream with milk or half and half because it will curdle and, although it would still be safe to eat, it will not look as good when you serve the finished dish.

If you only have capers in salt, make sure to soak them well in water and to rinse them very well before adding them to the recipe. If you don’t, you will gave a very salty dish.