Chicken Cutlets with Caper Brown Butter
1 1/2 pounds chicken breast
2 tbs olive oil
4 tbs unsalted butter, cut into 4 pieces
1 garlic clove, finely chopped
1 tbs drained capers, chopped
2 tbs fresh lemon juice
1/4 cup finely chopped parsley
1. Season chicken breasts with salt and pepper. In a skillet saute the chicken breasts on medium heat until done. Transfer chicken as cooked to a platter and keep warm loosely covered with foil.
2. Melt butter in skillet over moderate heat and when foam subsides and the butter is deep golden and fragrantly toasty.
3. Stir in garlic, and capers and cook, stirring, 30 seconds. Stir in lemon juice and salt and pepper to taste, then stir in parsley. Spoon mixture over chicken and serve with lemon wedges.