2 tbsp olive oil
4 chicken breasts
salt and pepper
1.5 cups flour
4 tbsp butter
2-3 tbsp capers
2 tbsp lemon juice
1/4 white wine
Pound out chicken breasts to a 1/4'' thickness. Heat oil in a large skillet. Season chicken with salt and pepper. Cover both sides with flour.
Cook chicken until done (2-3 minutes per side). Remove from pan and keep warm.
Add butter to skillet. Melt over medium-low heat, stirring frequently. Cook about 5 minutes until butter starts to brown.
Add capers, lemon juice, and wine. Cook another 3-5 minutes. Spoon this sauce over chicken to serve.
Comments: Again, another winning dish. I love the taste of capers. This combination of flavors is one of my favorites. J isn't a huge fan, but he did enjoy it. It was very rich tasting. My one complaint about this dish is that it didn't make much. I always like a dish to provide leftover and this one didn't. Next time I will just have to double up on the recipe.
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