Based on Rocco Dispirito’s Italian Chicken but with a few variations.
- Olive Oil
- 2 pounds boneless skinless thin-cut chicken cutlets
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1.5 cups chicken broth
- 4 tsp flour dissolved in 3 tsp water
- 1 tsp rosemary
- 5 thin lemon slices
- 3 tbsp capers
- 2 tbsp unsalted butter
Season chicken with salt and pepper on both sides. Coat a skillet with olive oil. Cook cutlets until lightly browned (about 2-3 minutes per side). Transfer to a plate. Add chicken broth to the skillet and bring to a simmer. Add the dissolved flour and whisk until thickened. Return chicken to the pan with rosemary, lemon slices, butter and capers. Gently simmer until chicken is cooked through and sauce is slightly thickened.
