Ingredients
- 2 pound sskinless boneless chicken cutlets*see note
- 1 teaspoon kosher saltplus more to taste
- 1/2 teaspoon freshly ground black pepperplus more to taste
- 1/4 cup arrowroot flour
- 2 tablespoon sextra-virgin olive oilplus more as needed
- 1 tablespoon ghee
- 3 garlic clove sminced
- 2 tablespoon scapersdrained and rinsed, plus more for serving
- 1 cup chicken broth
- 2 tablespoon sfresh lemon juiceor 1 lemon
- 1 tablespoon chopped fresh parsleyfor serving
Instructions
- Season the chicken cutlets on both sides with the salt and pepper and set aside.
- Pour the arrowroot starch on a large plate or in a wide bowl. Lightly dredge each individual cutlet in the arrowroot flour until evenly coated, then shake off any excess. Place the dredged cutlets on a clean plate and continue until all are complete.
- Heat the oil in a large skillet over medium high heat. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until golden brown on both sides, 3 to 4 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a parchment lined plate. Repeat with the remaining chicken, adding more oil to the pan if necessary.
- Reduce the heat to low, add the ghee to the skillet, and swirl to evenly coat the bottom of the pan.
- Add the garlic and cook until fragrant, stirring to prevent burning, about 30 seconds.
- Stir in the capers, chicken broth, and lemon juice.
- Increase the heat to a simmer.
- Nestle the chicken into the sauce and cook, uncovered and stirring occasionally, until the sauce has thickened and the chicken is tender, about 15 minutes.
- Taste and adjust the seasoning with salt and pepper, if desired.
- Garnish with the parsley and serve.
