Recipe: Carmine's Chicken with Lemon Butter

CARMINE'S CHICKEN WITH LEMON BUTTER
Makes 2-3 servings

Flour (for coating chicken)
Salt and pepper to taste
6 (2 oz each) chicken cutlets
1/4 cup olive oil
9 tbsp unsalted butter, divided use (reduce as your conscience dictates)
1 tbsp finely chopped shallots
1/4 cup dry white wine
1 cup chicken stock
1 tsp chopped fresh parsley
Juice of 2 lemons, or more to taste

Spread the flour on a plate and season with salt and pepper.

Season the cutlets, both sides, with salt and pepper. Coat them with flour, shaking off any excess.

In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, carefully add the chicken. Brown for 2 minutes each side or until done. Set aside on a plate to collect any juices.

Remove any oil from the pan. Reduce heat to low and add 1 tablespoon of butter. When it is melted, add the shallots and cook 2-3 minutes.

Add the wine to the pan and increase the heat to high. Cook for about 30 seconds or until the liquid is reduced to 1 tablespoon.

Add the chicken stock to the pan and bring it to a boil. Cook 2-3 minutes.

Reduce the heat to a low simmer and stir in the parsley. Whisk in the remaining butter, one tablespoon at a time, being sure to incorporate each tablespoon before adding the next. Adjust the heat to maintain the simmer.

Add the chicken with accumulated juices back into the pan. Add the lemon juice and adjust seasonings. Garnish with more lemon and parsley, if desired.