This chicken cutlet recipe, with a caper shallot sauce, is just that, flavorful, filling, and won’t weigh you down. You can make it all in one pot, takes about 30 minutes, and it’s gluten-free too. The idea for it came from my friend Peg, who is simply brilliant in the kitchen. It’s sort of like a chicken piccata, but without the breading or lemon, and it is served with fresh arugula, thinly sliced fennel, and shaved Parmesan. Great for lunch or a simple dinner. Updated from the recipe archive, first published 2011. Sprinkle salt over the pounded chicken breasts and sear them for 2-3 minutes per side in the hot pan, working in batches so that you do not crowd the pan. Remove the chicken breasts and cover with foil to keep them warm. Add the garlic and cook another 45 seconds to 1 minute, stirring often. Add the capers and red pepper flakes and boil until the wine is almost gone, about 2-4 minutes. Lay a piece of chicken on each salad, then top with a little of the sauce. Serve hot.
