Time: 15 minutes
Yield: 2 servings
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground pepper, to taste
- AP flour
- 2 tablespoon olive oil
- 1/4 cup dry white wine
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 1 cup sliced mushrooms
- 2 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- 2 tablespoon unsalted butter
- Fresh lemon slices
- Fresh parsley, chopped
- Plastic wrap or waxed paper
- Heat olive oil over med-high heat in a non-stick frying pan.
- Slice each chicken breast in half horizontally to make thinner pieces.
- Place the thin pieces between waxed paper or plastic wrap and pound to very thin (about 1/4 inch).
- Sprinkle the chicken pieces with salt and pepper and dredge in the flour on both sides, shaking off any excess flour.
- Brown and cook the chicken in the oil, about 2-3 minutes per side (depending on how thin you got them).
- Remove from pan and keep warm.
- Pour off any remaining oil and deglaze pan with wine, gently stirring for a minute to release the "brown bits" from the pan.
- Add garlic, broth and mushrooms and cook for 2 minutes.
- Add lemon juice and capers and cook an additional minute to warm through.
- Return chicken and any juices to pan and heat for 1-2 minutes.
- Plate chicken and then stir butter in to sauce.
- Top chicken with sauce, chopped parsley and lemon slices.
If you like a lot of sauce, I would double the liquids but otherwise this recipe is perfect!