Ingredients:
Chicken breast sliced into cutlets
Salt, pepper, garlic seasoning
Flour
Olive oil
Unsalted butter
Fresh minced garlic (1-2 cloves)
1/4-1/2 cup white wine
1/4 cup Chicken stock
Tbsp Dijon mustard
Pepperoncinis sliced plus juice
Juice of half a lemon
1/8-1/4 cup capers rinsed
Cooking Instructions:
Thinly slice chicken breasts then pound out until even thickness with a meat mallet. Season chicken with salt, pepper, garlic seasoning. Add about 1/2 cup of flour to a dish and season with salt, pepper, garlic. Lightly coat chicken in the flour. Preheat pan on medium heat for about 5 min. Add olive oil to pan followed by the chicken breasts. Saute for about 3 min each side or until chicken is done (160-165 internal). Remove chicken and add 2 tbsp of butter to pan. Once melted, add in fresh minced garlic to pan and saute for 30 seconds. Add in white wine to de-glaze then add chicken broth Dijon mustard, and a little splash of pepperoncini juice. Reduce for about 3 min. Then add sliced pepperoncinis, capers and lemon juice and stir. Continue reducing for another 3-4 minutes. Add in a tbsp of cold butter and melt into sauce then add chicken back into pan and toss in the sauce for about 2 more min. Serve and enjoy!
Cook Time: 25 mins