A classic Italian restaurant dish that’s easy to make at home!
3lbs of chicken breast cut & pounded in to medallions
Flour for dredging the cutlets
1 1/2 cups of white wine
1 1/2 of chicken broth
Juice of 1 lemon
small jar of capers
1 lemon sliced
Mix 2 TBS of flour in 1/4 cup of cool chicken broth and use that to thicken your sauce
Serve with Rice or Linguini
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