1 tablespoon plus 1 teaspoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 teaspoon white wine vinegar
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Baby arugula for garnish
Whole-wheat angel hair pasta or roasted potatoes, for serving
Add 1 tablespoon of flour and season the chicken with salt and pepper.
Cook the cutlets for 1 to 2 minutes on each side, until they are opaque throughout, in a large nonstick skillet that has been heated with 2 teaspoons of oil over high heat. Onto a plate, transfer the cutlets. The heat under the skillet should be turned down to medium (reserve the skillet).
In the same skillet, add the remaining teaspoon of oil and the garlic. Cook for approximately a minute, or until fragrant. Add 1 teaspoon of flour to the broth, lemon juice, and broth after whisking the mixture. Sauce should simmer for two to three minutes to decrease and thicken. Add the parsley, capers, and vinegar and stir. Add the butter and stir until the sauce becomes glossy and slightly thickened.
Chicken should be served with sauce. Sprinkle the chicken with the arugula, freshly grated lemon zest, and a little spray of olive oil. Salt & pepper to taste. As preferred, serve with either spaghetti or potatoes.