Chicken Cutlets with Lemon Butter Sauce is a delicious and easy weeknight meal. Yet fancy enough for a company dinner.
In the same pan, in the the olive oil add the shallot and cook until translucent, about 3-5 minutes. Add the garlic and cook for an additional minute or so making sure not to burn.
Add the white wine and allow to cook for about 5 minutes. Add the juice of a lemon, capers, and rosemary.
Reduce the heat to low. Add the butter allow to melt. Whisk in the heavy cream until sauce is well combined.
Add salt and pepper to taste and serve on top of the chicken cutlets.