This recipe serves: 4
Preparation time : 10 minutes
Cooking time : 10 minutes
Ingredients
1 pound chicken cutlets
salt to taste
freshly ground black pepper
1/4 cup flour
1 tablespoon olive oil
1 cup low-sodium chicken broth
1 teaspoon finely chopped garlic
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons capers
Cooking Instructions
1. Season the chicken cutlets with salt and pepper and dredge them in flour.
2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on each side, about 2 minutes per side. Transfer the chicken to a platter and keep warm.
3. Add the stock and garlic to the skillet, bring the stock to a boil and reduce it by half. Add the lemon juice, lemon zest, parsley and capers. Simmer for 30 seconds and pour the sauce over the chicken. Serve immediately.
Grilled Swordfish with Citrus Glaze
This recipe serves: 4For the citrus glaze:
2 tablespoons red wine vinegar
2 tablespoons sugar
1/2 cup orange marmalade
2 tablespoons lemon juice
2 tablespoons lime juice
salt to taste
white pepper to taste
For the swordfish:
4 swordfish steaks, 4 to 6 oz. each
1 tablespoon olive oil
salt and pepper
For the citrus glaze:
1. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the orange marmalade, lemon and lime juice and bring it to a boil. Remove from heat.
2. Season with salt and pepper to taste.
For the swordfish:
3. Preheat the grill to medium-high.
4. Sprinkle the swordfish steaks with salt and pepper and drizzle with olive oil.
5. Place the swordfish on the grill and cook until cooked through, about 6 to 8 minutes per side, depending on the thickness of the steaks.
6. Place the swordfish steaks on a serving platter and brush with the citrus glaze.