Sauteed Chicken Cutlets with Lemon, Caper, and Parsley Pan Sauce
We rework classic French pan sauces to reduce the fat and punch up the flavor of chicken cutlets.
WHY THIS RECIPE WORKS
To create a low-fat version of classic French chicken pan sauces, we added a teaspoon of flour to the aromatics as a thickener, which allowed us to cut back on butter. For a final blast of flavor, we added an acidic ingredient to our chicke...