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0d813b14 076c 4672 bd14 1f0b351d5b91  2016 04 19 01 25 22
Veronica Park
Veronica Park

Sauté chicken cutlets in butter and olive oil with garlic salt and pepper. Mix up 1 cup chicken bone broth (or regular), the juice of a lemon, a few tablespoons of fresh parsley and capers. When all the chicken is browned, remove from the pan. Add the mix to the pan and bring to a boil. Add in a few tablespoons of butter until it reaches desired thickness. Served with green beans and herb couscous topped with roasted tomatoes.