Ingredients
2chicken breasts,halved into thinner cutlets
½tspkosher salt
¼tspcoarse ground black pepper
¼cupflour
2tbspextra virgin olive oil
6tbspbutter,divided
2clovesgarlic,minced
1shallot,minced
1cupchicken broth
¼cupfresh lemon juice
¼cupsun dried tomatoes,chopped
¼cupcapers,rinsed
¼cupheavy cream
parsley,chopped, optional
Preparation
Season the chicken with salt and pepper and coat in the flour.
Add the olive oil and 2 tablespoons of butter to the skillet on medium heat.
Add the chicken and cook for 5 to 7 minutes on each side.
Remove the chicken from the pan and add in the garlic and shallots and cook for 1 minute or until it gets aromatic.
Add in the chicken broth and lemon juice and reduce the heat to medium, whisking well and cooking for 5 to 7 minutes until thickened (and can coat a spoon).
Add the remaining butter, sun-dried tomatoes, capers, and heavy cream to the pan and whisk well.
Add the chicken back to the pan and coat with the sauce, letting it thicken for just 1 to 2 minutes before removing from the heat.
Garnish with parsley if desired before serving.
