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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This dish goes well with hot buttered fettuccini or egg noodles and cooked chilled broccoli, dressed with olive oil, lemon juice, and a sprinkling of toasted pine nuts or slivered almonds. Ingredients:
6 -8 boneless skinless chicken breast halves, fat discarded, washed, and patted dry |
1 cup flour |
1/2 teaspoon garlic granules |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1 teaspoon sweet paprika |
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
1/4 cup madeira wine or 1/4 cup dry sherry or 1/4 cup white wine or 1/4 cup water, in decreasing order of preference, more to taste |
3 -4 tablespoons fresh lemon juice, more to taste |
1/4 cup drained capers (really quite necessary, if not using, use more lemon juice) (optional) |
1/4 cup minced fresh parsley |
lemon slice, seeded and cut into halves, for garnish |
Directions:
1. Place chicken between two pieces of waxed paper, and pound them until about 1/4 thick.
2. Combine flour, garlic, salt, pepper, and paprika in a bag.
3. Add chicken breasts, 1 or 2 at a time, shake to coat well, and shake off excess flour.
4. Heat butter and olive oil in a large skillet until almost smoking.
5. Saute chicken breasts, a few at a time, for 2-3 minutes on each side, until golden brown.
6. Do not crowd, and do not overcook.
7. Drain on paper towels, and keep warm.
8. Drain off all but 2 Tbsp of fat, retaining browned bits of breading.
9. Stir wine into drippings, scraping bottom of skillet to loosen browned bits.
10. Add lemon juice, and heat briefly, adding more wine or juice if necessary.
11. Add capers and parsley, and stir briefly.
12. Return chicken to skillet, turning to coat with juices, interspersing chicken breasts with lemon slices.
13. Reduce heat to medium, and continue cooking until sauce thickens slightly.
14. Serve immediately.
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