Ingredients:
1/2 lb thinly pounded chicken cutlets
salt and pepper ( to season)
1 tablespoon butter
1 tablespoon olive oil
1 medium lemons
3 tablespoons water
2 teaspoons capers ( drained or more, if preferred)
Directions:
Season cutlets with salt and pepper.
Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
Set aside.
Heat butter and olive oil in a large frying pan over medium heat.
Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
Remove chicken to serving plates, leaving drippings in the pan.
Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
Mash a few of the capers into the sauce with the back of a spoon.
Pour the sauce over the chicken and serve.
Servings: 2
Time preparation: 10 min.
Time total: 20 min.