I bought my husband The America's Test Kitchen Family Cookbook for Christmas. Not that we don't own enough cookbooks but I saw it at BJ's and remembered watching the show on PBS when the kids were little...before our weekends were taken up with activities. I got lots of good recipes from the show and didn't write down others I would have liked to have so I bought the cookbook hoping some of those were in there.
My husband likes to cook so it isn't a stretch buying him a cookbook especially not this one which also explains lots of different techniques rather than just giving the recipes.
Here's one we tried recently and liked...
8 thin boneless skinless chicken breasts (either take 4 regular size breasts and slice in half longways or eight small breasts and pound them to an even thickness)
salt and pepper
1/2 cup flour
4 Tbsp oil
1 shallot minced
1 clove garlic minced
1 cup low sodium chicken broth
1/2 large lemon sliced into 1/4 inch thick half moons and end discarded
1/4 cup fresh lemon juice (from 1.5 lemons)
2 Tbsp capers, rinsed
3 Tbsp unsalted butter cut into 3 pieces and chilled
2 Tbsp minced parsley
Heat oven to 200 degrees. Have all ingredients ready to go. Dry chicken cutlets then season with salt and pepper and dredge in flour to coat. Heat 2 tbsp oil in skillet over med-high heat until just smoking. Cook half the chicken for about 4 minutes each side. Transfer to warm plate and keep warm in oven. Repeat with remaining chicken in remaining oil.
Add shallot and garlic to oil left in skillet and cook over med heat until softened. Stir in broth and lemon slices, scraping up brown bits, and simmer until reduced adn slightly syrupy...about 8 minutes.
Stir in lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter one piece at a time. Off heat stir in parsley and season with salt and pepper to taste. Serve with sauce over chicken.