1/4 cup olive oil
2 large eggs
1/2 cup all-purpose flour
1/2 cup grated Parmesan
1 pound thinly sliced or pounded boneless skinless chicken breasts
6 tablespoons unsalted butter
1 1/2 clove garlic, minced
1 cup chicken broth (Progresso or Rachel Ray)
One small 3 1/2-ounce jar capers, rinsed and drained
1 1/2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley
Heat the olive oil in a large skillet over medium heat, make sure not to burn the oil.
Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the chicken breasts that you dipped in flour, cook until browned 3 minutes on each side then add chicken to a platter and set aside.
Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 20-30 seconds, do not to burn. Add the chicken broth and capers to the skillet, and mix together.
Cook the liquid on low heat until reduced by half, 8 minutes, add the vinegar, lemon juice and heat it.
Return the chicken to the skillet, and coat the sauce over the chicken. Cover the pan and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional 10-12 minutes.
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