 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This could be served in the best restaurant. It is jam packed with flavors. Ingredients:
2 full boneless chicken breasts or 8 boneless tenders. |
1 cup flour |
1/2 tsp lemon pepper |
1/2 tsp paprika |
1/4 tsp salt |
1 egg |
1/4 cup milk |
6 tbsp butter |
3 tbsp olive oil |
1 cup wine |
juice of 2 fresh lemons |
3 tbsp capers and juice |
Directions:
1. 1.If fresh breasts, place each breast between wax paper to pound chicken flat. Then cut in half, then cut each length wise. If you are using the frozen chicken tenders, defrosted of course, just use from the bag. Thawed frozen taste just fine.
2. 2. TO 1 CUP FLOUR ADD LEMON PEPPER, PAPRIKA, SALT.
3. 3. BEAT 1 EGG AND 1/4 CUP MILK. DIP EACH BREAST IN MIX , THEN DIP EACH BREAST IN FLOUR MIX AND LAY IN A SINGLE LAYER ON WAX PAPER.
4. 4. IN A LARGE NON-STICK FRYING PAN HEAT 3 TABLESPOONS BUTTER AND 3 TABLESPOONS OLIVE OIL (OIL HELPS PREVENT BUTTER BURNING). BROWN AND COOK ALL CHICKEN BREASTS. WHEN DONE PLACE BREASTS ON A PLATE.
5. 5. COOK ON “HI” 1 CUP WHITE WINE. BRING TO A BOIL THEN ADD JUICE OF 2 LEMONS, 3 TABLESPOONS CAPERS AND JUICE, AND 3 TABLESPOONS BUTTER. BOIL A LITTLE, THEN RETURN CHICKEN TO PAN. REDUCE HEAT TO MEDIUM AND COOK FOR ABOUT 5 MINUTES.
6. 6. SERVE TO PLATES, SPOONING ON CAPERS AND LEFT OVER SAUCE. THIS IS A KILLER DISH.
|
|