Description
This is the most requested dish by my teens’ friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves – trimmed and cut in half crosswise
- ½ cup butter
- ¾ cup dry white wine
- 1 lemon, juiced
- 1 teaspoon capers
- 1 lemon, sliced
- 2 teaspoons chopped fresh parsley
Instructions
- Mix flour
- salt
- and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
- Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown
- the juices run clear
- and the chicken is no longer pink inside
- about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
- Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice
- reduce heat to low
- and simmer until sauce is slightly thickened
- about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet
- turning to coat with sauce.
- To serve
- transfer chicken to a serving platter
- top with sauce
- and garnish with lemon slices and fresh parsley.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4