- 2 chicken breasts, boneless, skinless ( about 3/4 lb
- salt, to taste
- 1 cup flour
- 1/4 cup olive oil
- 1/4 cup white wine
- 4 large lemons
- 4 ounces unsalted butter, softened
- 2 tablespoons capers
Serves two - On right, I had 3 breasts in my package so
cooked it also.
Ran a little short on sauce for the third piece.
- Cut three lemons in half and use for fresh lemon juice.
Pour the juice through a fine strainer. Cut the last lemon
into wedges for garnish.
- Begin to heat the olive oil in a 12 inch sauté pan on
- Pound the chicken to about 1/4 inch thickness.
- While oil is getting hot, lightly season both sides of
the chicken breast with salt.
- Lightly dust the chicken breast in the flour, shake off
- Place chicken in the sauté pan; when the chicken is
golden brown, turn over and brown the other side as well. It
is important to brown both sides to insure the chicken is
completely cooked through.
- When both sides are nice and brown, add white wine and
- Continue to cook for approximately two to three minutes.
The liquid should reduce approximately half.
- Once the liquid is reduced, remove the chicken breasts
from the pan and turn off heat.
- Check to make sure the chicken breasts are cooked by
turning each piece of chicken over and cutting it halfway
through with a knife. There should be no visible pink. If
the chicken is not completely cooked through, place inches a
400 degree oven for five minutes to complete cooking.
- Finish the sauce by placing the softened butter in the
pan. Using rubber spatula, work the butter into the sauce as
- Add capers to the sauce.
- Pour sauce directly on top of chicken breasts. Garnish with