Easy Chicken Cutlets with Pan Sauce

These simple chicken cutlets with pan sauce are a quick and tasty way to make dinner during the week. The chicken is crispy and juicy, and the tangy pan sauce gives it a great taste.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons chopped parsley

Instructions:

Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick

Add salt and pepper to both sides of the chicken breasts

Coat the chicken breasts in the flour and then shake off any extra

Put olive oil in a big skillet and heat it over medium-high heat

Put the chicken breasts in the pan and cook them for four to five minutes on each side, or until they are golden brown and fully cooked

Take the chicken breasts out of the pan and set them aside

Add minced garlic to the same pan and cook for one minute, until the garlic smells good

Add the chicken broth and lemon juice, making sure to scrape the pans bottom to get rid of any browned bits

Add the capers and let the sauce cook for two to three minutes so it can get a little thinner

Add the chicken breasts back to the pan and cover them with the sauce

Add two more minutes of cooking, until the chicken is hot and the sauce gets thicker

Before you serve, sprinkle with chopped parsley