Chicken Cutlets w/ Parsley & Capers

This, ladies and gentlemen, is the face of a beggar...

Oh, he likes to pretend that it's just a normal day.  That he didn't just languidly stretch and saunter his way onto the chair.  Never mind the fact that a warm plate of chicken was just placed on the table that he now rests his chin on.  It's just another day.  Oh yes, he would like you to believe that he always rests his chin on the table by creating a diversion: looking the exact opposite way of said plate of chicken.  Just chillin'.  Nope.  Nothing to see here.  Just one of the many ways he earns his name Beggy McBeggerson.  Of course, some days he's Pukey McPukerson or Pissy McPisserson, but we won't get into that right now...

But you, too, may be tempted to beg if you smelled savory chicken with hints of lemon and capers.  It's simple, but it's divine.

Chicken Cutlet w/ Parsley & Capers
adapted from Apples for Jam
serves 1

1 large chicken breast, sliced horizontally lengthwise into thirds
~4 Tbs. all-purpose flour
olive oil
1 garlic clove, peeled & smashed
salt & freshly ground pepper
juice of half a lemon
1½ Tbs. capers, chopped
3 Tbs. fresh parsley, chopped

Pat both sides of chicken dry with paper towels, then dredge lightly in flour that has been seasoned with salt and pepper.  Heat a couple of tablespoons of olive oil in a frying pan over medium-high heat with the garlic clove.  Add chicken and saute until lightly golden on one side, then flip and repeat.  They are very thin, so they will cook quickly.  Remove the chicken to a warm plate and add lemon juice, capers and half of the parsley to the pan with a few tablespoons of hot water; let it bubble for a minute or two.  Mix in remaining parsley, then pour over the chicken and serve.  Quick and full of flavor!
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It's a POTLUCK this week at IHCC!