Tuesday, January 25, 2011
Lemon Chicken with Caper Sauce
2 boneless skinless chicken breast halves
3/4 c. flour
salt and pepper
4 T. butter
2 T. olive oil
1/2 c. dry white wine
1/2 c. low-sodium chicken stock
1 T. lemon juice
2 T. capers, rinsed and drained
2 T. fresh parsley, chopped
Cut each piece of chicken horizontally almost all the way through, and open like a book. Place each piece between 2 sheets of plastic wrap. Using the smooth side of meat tenderizer, pound to 1/4-inch thick.
Place flour, salt and pepper in a shallow dish. Coat chicken pieces with flour mixture; tap to remove excess.
In a large skillet, heat 2 T. butter and oil over medium high heat. Brown chicken in 2 batches, turning once, about 2 minutes per side. Transfer to serving plate and keep warm.
Add wine, broth, lemon juice and capers to pan. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 T. butter to melt. Pour sauce over chicken; sprinkle with parsley. Serves 2-3