Thursday 19 March 2015

Posted by Judie on Thursday 19 March 2015
This dish is a lovely change to grilled chicken. The capers give a tangy twist to the creamy sauce.

Makes 4 servings
  • 4 boneless skinless chicken breasts 
  • 1/2 cup all-purpose flour 
  • Salt and pepper 
  • 5 tbsp olive oil 
  • 4 tbsp butter 
  • 2 garlic cloves, minced 
  • 2 tbsp capers, rinsed and drained 
  • 1/2 cup dry white wine 
  • 1 cup chicken broth 
  • 4 tbsp freshly squeezed lemon juice 
  • 2 tbsp chopped parsley 

Using a mallet, pound the chicken breasts until slightly flattened. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour. 

Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in colour. Transfer chicken breasts to a plate. 

Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet. Season with salt and pepper. 

Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Serve the chicken with the sauce poured over, and with some steamed or roasted vegetables. 

Adapted from Original Recipe

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