4 boneless skinless chicken breasts
pinch salt and black pepper
1/4 C flour
1 Tbl butter
1 Tbl olive oil
1/3 C fresh lemon juice
1/2 C chicken stock
2 Tbl butter
1 Tbl capers, drained and rinsed
1/3 C fresh flat-leaf parsley, chopped
In a large (not non-stick) skillet over medium heat, heat 1 Tbl butter and olive oil. Place chicken breasts between 2 pieces of plastic wrap and pound to 1/4 inch thickness. Sprinkle the chicken breasts on both sides with salt and pepper, then dredge in the flour. Add to the skillet and cook 3 minutes per side. Remove chicken to a plate. Add lemon juice and chicken stock to the skillet and stir with a spatula, scraping up the brown bits from the bottom of the pan. Return the chicken to the pan and simmer 5 minutes. Remove chicken to a serving platter. Whisk the remaining 2 Tbl butter into the sauce, stir in the capers and parsley, and pour over the chicken.
pinch salt and black pepper
1/4 C flour
1 Tbl butter
1 Tbl olive oil
1/3 C fresh lemon juice
1/2 C chicken stock
2 Tbl butter
1 Tbl capers, drained and rinsed
1/3 C fresh flat-leaf parsley, chopped
In a large (not non-stick) skillet over medium heat, heat 1 Tbl butter and olive oil. Place chicken breasts between 2 pieces of plastic wrap and pound to 1/4 inch thickness. Sprinkle the chicken breasts on both sides with salt and pepper, then dredge in the flour. Add to the skillet and cook 3 minutes per side. Remove chicken to a plate. Add lemon juice and chicken stock to the skillet and stir with a spatula, scraping up the brown bits from the bottom of the pan. Return the chicken to the pan and simmer 5 minutes. Remove chicken to a serving platter. Whisk the remaining 2 Tbl butter into the sauce, stir in the capers and parsley, and pour over the chicken.
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