Chicken and Spring Vegetables in Lemon Caper Sauce
Dress Up the Ordinary
Crisp breaded chicken cutlets with delicate spring vegetables in a bright, lemon-scented sauce--the perfect dish for your spring table. Quick and delicious!
4 boneless, skinless chicken breasts (about 6 ounces each)
Salt and ground black pepper
8 tablespoons vegetable oil, divided
2 cups panko bread crumbs
2 small carrots, peeled and diagonally sliced in 1/4-inch slices (about 1 cup)
1/4 pound sugar snap peas, trimmed (about 1 cup)
1/4 pound snow peas, ends trimmed (about 1 cup)
1 large clove garlic, minced
1/3 cup dry white wine
2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
1 tablespoon lemon juice
1/2-1 teaspoon finely grated lemon zest
2 tablespoons capers
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley
1 lemon, peeled and sliced in 1/2-inch rounds
Place the chicken breasts, smooth side up, in a plastic food storage bag. Pound both sides of the chicken with a meat tenderizer mallet to even thickness (about 1/4 inch). Remove them from the bag and season with salt and pepper.
Pour 5 tablespoons of the vegetable oil on a plate, and the breadcrumbs on another plate. Dip a chicken breast into the oil, then the breadcrumbs, covering evenly. Repeat with each chicken breast.
Prepare the vegetables: Add 1 tablespoon of vegetable oil to large skillet and warm it over medium-high heat, until the oil faintly smokes. Add the carrots and cook, stirring, 1-2 minutes. Add the sugar snap peas and cook, stirring, 2-3 minutes. Add the snow peas and cook, stirring, 2-3 minutes. Season to taste with salt and pepper. Remove the vegetables from the pan and keep them warm.
Add the remaining 2 tablespoons of vegetable oil to the skillet and heat over medium-high until the oil faintly smokes. Add the chicken and cook 2 -3 minutes per side, until it is browned and just cooked through. Remove the chicken from the pan and keep it warm.
Reduce the heat to medium and add the garlic. Add the wine and diluted Glace de Poulet Gold® and simmer for 3-5 minutes. Add the lemon zest and juice. Cook 3-5 minutes to reduce the liquid by half. Add the capers and coook about 2 minutes more. Add the butter and stir to melt. Season the sauce to taste with salt and pepper.
Pool 1/4 of the sauce on each of 4 warmed dinner plates and top with the vegetables and chicken. Garnish with the parsley and lemon slices.
Wine Pairing: Chardonnay, Sauvignon Blanc, or dry Riesling.