Freshen up a classic chicken dish by using Meyer lemons for the sauce.
These lemons have a great tangy aroma and are sweeter and less acidic than regular lemons.
Sprinkle cutlets evenly with salt and pepper.
Place flour in a shallow dish; dredge cutlets in flour.
Melt 1 tablespoon butter in a large skillet over medium-high heat.
Add 2 cutlets to pan, and saute 2 minutes.
Turn cutlets over; saute for 1 minute.
Remove the cutlets from pan.
Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.
Cook for 1 minute or until liquid almost evaporates.
Stir in chicken broth; bring to a boil.
Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes).
Stir in juice and capers.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
