Submitted by: Jessica Cunha
Original Credit: Rocco DiSpirito, Now Eat This! Italian
Prep time: 15 mins Cook time: 20 mins
- olive oil cooking spray
- 8 boneless/skinless thin chicken cutlets
- salt and freshly ground pepper, to taste
- 1 1/2 cups fat-free, reduced sodium chicken broth
- 1 Tbs cornstarch dissolved in 1/4 cup cold water
- 1 tsp chopped fresh rosemary
- the juice of one lemon
- 1 Tbs capers
- 1 Tbs unsalted butter
Preheat the oven to 350 degrees. Place a wire rack over a baking sheet lined with aluminium foil for easy clean-up.
Coat a large oven-proof skillet with 8 seconds of cooking spray and place over high heat. Season the chicken cutlets with salt and pepper on both sides. Brown two cutlets at a time in the skillet, about 2 minutes per side. Remove cutlets to prepared baking sheet with wire rack while you brown the other cutlets.
Once all cutlets are browned, add the chicken broth to the hot pan (be careful of the steam) and let it simmer. Add the cornstarch slurry and lemon juice and whisk until thickened. Return the chicken to the pan, adding the rosemary and capers. Simmer gently for 3 minutes to finish cooking the chicken.
Place two cutlets on each of the 4 plates. Add the butter to the sauce and reduce for about 1 minute. Spoon the thickened sauce over the chicken and serve.
193 Cal, 5 g of fat