Boneless Chicken Breasts lightly breaded
and served with a lemon, white wine sauce with capers and parsley.
chicken breasts (skinless and boneless)
3 tablespoon(s) butter at room temperature
1 1⁄2 tablespoon(s) flour
2 tablespoon(s) olive oil
1/3 cup(s) dry wine white wine.
1⁄4 cup(s)lemon juice (fresh squeezed)
1⁄4 cup(s)chicken stock or broth low salt
1⁄4 cup(s) capers + caper juice.
1/4cup(s)Italian parsley chopped
Drizzle Extra Virgin Olive Oil and generously
sprinkle Kosher Salt & White Pepper (or regular pepper) all over the chicken. Place in a zip lock bag & marinate
for at least 4 hours.
Remove chicken from the zip lock bag. Place chicken between 2 large
sheets of plastic wrap. Using meat pounder, lightly pound chicken to 1/4-inch thickness.
butter and 1 1/2 tablespoons of flour in a small bowl until smooth. Place additional flour in a shallow baking dish. Dip chicken
into flour to coat: shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken
breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a platter:
tent to keep warm.
: Bring wine, lemon juice and broth to a boil in skillet
over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers
& caper juice and remaining 2 tablespoons butter. Season sauce to taste with salt & pepper. Place Chicken back in
skillet to coat with sauce. Add the lemons and let them cook for a minute or two.