Had a wonderful dinner with the Varriuers last night and had to share my recipe.
4 chicken cutlets
4 tsp olive oil
8 oz fresh mushrooms
2 tsp minced garlic
1/4 cup dry white wine
1/2 cup chicken broth
1/2 tsp lemon juice
2 tbsp capers with juice
Season chicken with salt and pepper on both sides; add 2 tbsp olive oil in large saute pan over medium heat. And chicken after briefly warming oil and cook until nicely browned, about two minutes per side. Remove chicken to a plate and cover.
In the same pan, ad remaining olive oil and add mushrooms and garlic Saute and stir frequently for about 5-6 minutes. Add liquids then heat to bubbling. At this point, if you want you can add lemon slices along with the juice. Add capers and continue to cook until sauce becomes a glaze, about 2 min. Add chicken to the sauce and heat.
You can serve on a bed of fresh cooked spinach or topped with fresh arugula.
We had ours with Doug's newest recipe of Green bean casserole. Which wonderful.
Enjoy!
