- 4 skinless boneless chicken thighs
- 1/4 cup all purpose flour plus a tablespoon for dusting
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup of chicken broth
- 1/2 cup of white wine
- 2 tablespoons of capers
- 1/2 lemon
- 1/4 cup of cold water
- Salt and Pepper to taste
To make chicken cutlets, slice the chicken thighs in halves horizontally, butterflying them open. If the thigh pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. Mix together the flour, salt and pepper. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces and do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
Add wine and chicken broth to pan to deglaze and then scrape up the brown bits. Make paste of 1/2 cup of cold water and 1/2 cup of flour and slowly add to the pan until it reaches your desired thickness. Then add the capers, the juice of half of a lemon and salt and pepper to taste. Serve over you favorite pasta and a bed of arugula. Bon Appetit!