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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 boneless skinless chicken breast halves |
3 tablespoons butter, room temperature |
1 1/2 teaspoons all-purpose flour |
additional all-purpose flour |
2 tablespoons olive oil |
1/3 cup dry white wine |
1/4 cup fresh lemon juice |
1/4 cup chicken stock |
1/4 cup drained capers |
1/4 cup chopped fresh parsley |
Directions:
1. Place chicken between 2 large sheets of plastic wrap.
2. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
3. Sprinkle chicken with salt and pepper.
4. Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside.
5. Place additional flour in shallow baking dish.
6. Dip chicken into flour to coat; shake off excess.
7. Heat 1 tablespoon oil in each of 2 heavy large skillets.
8. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side.
9. Transfer chicken to platter; tent with foil to keep warm.
10. Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat.
11. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
12. Stir in capers, parsley and remaining 2 tablespoons butter.
13. Season sauce to taste with salt and pepper.
14. Pour sauce over chicken and serve.
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