Categories: Meat
Ingredients
- 4 Six oz chicken breast halves
- 1/2 Cup of flour
- 1/2 Teaspoon of salt
- 1/4 Teaspoon black pepper
- 2 1/2 Tablespoons of butter
- 2 Tablespoons of olive oil
- 1/4 Cup of finely chopped shallots
- 4 Garlic cloves thinly sliced
- 1/2 Cup of dry white wine
- 3/4 Cup of chicken broth
- 2 Tablespoons of Lemon Juice
- 1 1/2 Teaspoons of drained capers
- 3 Tablespoons of fresh chopped parsley
Directions
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Place chicken breasts between two layers of wax paper and pound to a ½ inch thickness using a skillet.
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Place one teaspoon of flour into a bowl. Put the remaining flour into a shallow dish. Sprinkle both sides of chicken with salt and pepper and then roll in the flour in the shallow dish. Shake off the excess.
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Melt one tablespoon of butter into a large pan over medium high heat.
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Add one tablespoon of olive oil to the pan and spread around to coat the bottom of the pan.
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Sauté chicken in the pan for 4 minutes on each side or until done and then set aside.
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Heat remaining tablespoon of olive oil in the pan.
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Add shallots to the pan and sauté for 3 minutes.
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Add garlic and sauté for 1 minute, stirring constantly.
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Add wine and bring to a boil. Cook wine until most the liquid is cooked off.
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Add ¼ cup of chicken broth to reserved tablespoon of flour in the bowl.
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Add remaining ½ cup of the chicken broth to the pan and bring to a boil. Cook until reduced by half which takes about 5 minutes.
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Stir in flour mixture and cook for about 1 minute, or until it becomes thick, stirring frequently.
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Remove from heat and stir in the remaining butter, the lemon juice, and the capers.
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Plate the four chicken breasts and pour 2 tablespoons of the sauce in pan over each piece. Sprinkle each slice with 2 teaspoons of parsley.