Now before you turn your nose up and run, hear me out. I really didn’t think this would be THAT great. This was only my second venture into the world of smoked salmon and I was still a little scared of it. But, this was so good! So fresh and tasty on a hot day. Not to mention fast! Basically all the prep can be done while the *store bought* na’an is baking and once it comes out, 5 minutes of slapping everything together and you’re done! All the flavors melded so well together and it kind of reminded me of a giant sushi roll. Or a sushi pizza? Anyway, I guess I should mention I just used regular olive oil. I don’t have time to hunt down fancy Chilean Olive Oil.
I originally saw this recipe over at Shawna’s blog, The Blue Muse. It looked very fresh and summery so I gave it a shot. Even though the recipe was very simple, it tasted great. Awesome use of my fresh garden tomatoes and I really appreciated the fact that the sauce required no cooking!
America’s Test Kitchen seems to love developing chicken with pan sauce recipes. And I’ve made several of them. So far this has come in as one of my favorites. It was a delightfully quick meal to make on a busy weeknight and tasted great with some simple mashed red potatoes. You don’t want to skip this one, especially if you love lemons and capers like I do.
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
“Chicken cutlets should be about half as thick as boneless, skinless chicken breasts. Most supermarkets carry them, but if you can’t find them (or they look ragged), simply buy 4 boneless, skinless chicken breasts and slice your own [in half horizontally].”
- ½ cup all-purpose flour
- 8 thin, boneless chicken breast cutlets (4 ounces each)
- Salt and Pepper
- 4 tablespoons vegetable oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup low-sodium chicken broth
- ½ large lemon, sliced into ¼-inch-thick half-moons and end discarded
- ¼ cup fresh lemon juice (from 1½ lemons)
- 2 tablespoons capers, rinsed
- 3 tablespoons unsalted butter, cut into 3 pieces and chilled
- 2 tablespoons minced fresh parsley
Adjust an oven rack to the middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish.
Pat the cutlets dry with paper towels, then season with salt and pepper. Dredge through the flour to coat and shake off any excess.
Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add half of the cutlets and cook until light golden brown on both sides, about 4 minutes. Transfer to a plate and keep warm in the oven. Repeat with the remaining oil and cutlets.
Add the shallot and garlic to the oil left in the skillet and cook over medium heat until softened, about 2 minutes. Stir in the broth and lemon slices, scraping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.
Stir in the lemon juice, capers, and any accumulated chicken juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken before serving.
America’s Test Kitchen Family Cookbook 3rd Edition