|1 lb||chicken scaloppini (about 4 ounces each)|
|Kosher salt and freshly ground black pepper|
|1 tablespoon plus 1 teaspoon||all-purpose four|
|3 tbsp||Pastene Italian Extra Virgin Olive Oil|
|1 tsp||Pastene Minced Garlic|
|1/2 cup||low-sodium chicken broth|
|2 tbsp||lemon juice|
|finely grated zest, reserved for optional garnish|
|1 tsp||Pastene Prosecco Wine Vinegar|
|2 tbsp||chopped fresh parsley, plus more for garnish|
|1 tbsp||Pastene Capers, drained and rinsed|
|1 tbsp||unsalted butter|
|Baby arugula for garnish|
|Your favorite Pastene Pasta|
- Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side.
- Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
- Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and
add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.