Chicken Cutlets with Caper Sauce

Ingredients

• 2 tablespoons olive oil extra virgin divided
• 2  chicken breast halves very thin cut in half, so that you have 4 thin cutlets
• 4 servings salt 
• 1 large shallots minced
• 2  garlic cloves minced
• 0.5 cup chicken stock see 
• 0.3 teaspoon pepper flakes red
• 1 tablespoon capers drained
• 2 cups arugula 
• 0.5  fennel bulb shaved thin
• 16  shavings of parmesan cheese paper thin

Equipment

• frying pan
• wooden spoon
• aluminum foil

Directions

1. Heat 1 tablespoon olive oil in a stick-free sauté pan over medium-high heat until almost smoking, about 1-2 minutes.
2. 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.
3. Remove the chicken breasts and cover with foil to keep them warm.
4. Add the other tablespoon of olive oil to the pan.
5. Add the shallots and cook 1 minute, stirring often. Do not let them burn, and if they begin to brown rapidly, turn the heat down.
6. Add the garlic and cook another 45 seconds to 1 minute, stirring often.
7. Deglaze pan with wine, add capers, red pepper flakes:
8. Add the white wine and scrape any browned bits off the bottom of the pan with a wooden spoon.
9. Add the capers and red pepper flakes and boil until the wine is almost gone, about 2-4 minutes.
10. Serve with arugula, shaved fennel, shaved Parmesan: To serve, mix the arugula and shaved fennel and put some on each plate. Arrange some shaved parmesan over them.
11. Lay a piece of chicken on each salad, then top with a little of the sauce.
12. Serve hot.