Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
2 boneless skinless chicken breasts
dash of lemon pepper
all purpose flour for dredging (about 1/2 cup)
2 tbsp. extra virgin olive oil
1 tsp butter
1 large finely chopped yellow onion (shallot)
1/2 tsp. chopped garlic
1/2 cup dry white wine, such as Chardonnay
juice from 1/2 lemon
1 tb. caper juice
3 tbsp. capers
1/4 cup chicken stock
1 tbsp. rinsed chopped parsley
Directions:
Pound cutlets to 1/4 inch thickness.
Sprinkle chicken lightly with lemon pepper. Then, dredge in flour, and shake
off any excess.
Heat oil/butter in a non-stock frying pan on medium high heat.
When oil is hot, add chicken and cook until browned, about 4-5 minutes. Turn
chicken over and cook an additional 2-3 minutes.
Remove chicken and put it on paper towel, keep warm.
Add garlic and onions to pan drippings and sauté briefly, about 15 seconds.
Add wine to pan to deglaze.
Bring wine to a boil, then add lemon and caper juices and chicken stock and butter.
Cover pan and simmer 2-3 minutes.
Heat chicken back in skillet, add capers and spoon sauce over it.
Place on dish, serve chicken with sauce poured over it and garnish with chopped
parsley. Serve immediately.
