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1½ - 2 pounds chicken cutlets, pounded thin
½ cup soy flour
2 tablespoons Colavita
Extra Virgin Olive Oil
¼ cup butter
¾ cup dry white wine*
½ cup fresh lemon juice (about 3 lemons)
1 teaspoon grated lemon zest
1/8 teaspoon dried sage or
½ teaspoon chopped fresh sage
¼ teaspoon white pepper
Salt to taste (optional)
1 tablespoon small capers, drained
1 lemon, thinly sliced
2 tablespoons chopped fresh Italian parsley Serves
4
Dust the cutlets lightly with the soy flour. Heat the Colavita Extra
Virgin Olive Oil and butter in a large skillet, sauté chicken cutlets on both sides until thoroughly cooked, and remove to a heated platter.
Add the wine to the skillet and stir over medium to high heat. Add the lemon juice, lemon zest, sage, pepper, salt, and capers.
Continue stirring until the sauce is reduced. The lemon flavor should be the most pronounced; if it is not, add more lemon juice.
Turn off the heat and return the chicken cutlets to the skillet long enough to bathe in the lemon sauce. Arrange the chicken on a warmed serving platter or individual plates.
Garnish the platter or plates with lemon slices and sprinkle parsley over all.
*Suggestion:
Your favorite Chardonnay goes
well with this dish.
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