Deliciously Healthy
4
chicken cutlets (4 ounces each), salt and pepper
4 tsp.
olive oil, divided
8 oz.
white or brown mushrooms, sliced (approx. 2 ½ - 3 cups)
2 tsp.
minced fresh garlic
¼ cup
dry white wine (optional)
½ cup
low-sodium chicken broth
1
lemon
2
tbsp. capers, with juice
Season chicken with salt and pepper on both sides and heat
a large saute pan over medium heat.
 |
| A pound of chicken tenders was cheaper than 4 oz. cutlets. |
Add 2 teaspoons olive oil and warm briefly,
then add chicken and cook until nicely browned, about 2 minutes per side.
Remove to a plate and cover.
 |
| Foil tent! |
In the same pan, warm remaining oil over med high
heat. Add mushrooms and garlic, saute/cook stirring frequently 7-8 mins. Add
liquid, heat until bubbling nicely. Slice 4 thin slices of lemon; add to pan
along with the juice from half of the lemon. Add capers and continue cooking
sauce till it becomes a glaze, about 2 mins.
 |
| Glazed over? |
Add the chicken to the sauce and
heat through.
 |
| Perfection. |
Serves 4.
 |
| Served up with a Pillsbury crescent roll! Deliciousness all around. |
My Rating: 5/5 "One of the best things I've made in a long time. I'm a sucker for tart food, and also for mushrooms, and this dish is the epitome of both of those flavors. And it has meaty undertones to boot!"
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