Number of portions: 4
Portion size: 1 chicken breast
Cooking method: Pan fry
Ingredients:
Chicken breast, skinless, boneless 4 count
All-purpose flour 1 cup
Salt 1/2 tsp.
White pepper 1/2 tsp.
Garlic Powder 3/4 tsp.
Olive Oil 1 Tbsp.
Butter, cold 8 Tbsp.
Wine, Pinot Grigio 1/3 cup
Chicken broth 1/4 cup
Lemons, squeezed 1/4 cup (about 4 lemons)
Capers, drained 3 Tbsp.
Parsley, minced 4 Tbsp.
Directions:
1. Place chicken breasts between 2 large sheets of plastic wrap. Using a meat pounder or rolling pin, lightly pound chicken into 1/4 thickness.
2. Blend flour with salt, pepper, and garlic powder, place into shallow pan. Season the chicken on both sides with salt and pepper. Dip the chicken into the flour making sure you slap the chicken between the hands to get rid of any excess flour.
3. Heat 1 Tablespoon of olive oil (not extra virgin, it will smoke) and 2 Tablespoons of the butter in a large, heavy skillet. Over medium-high heat, cook the chicken until golden brown and cooked thorough, about 3 minutes per side. If your skillet is not big enough to hold the 4 breasts, take the first two cooked chickens and put in baking pan with foil over it and put it in an oven at 200 degrees to hold. Continue to cook the next two chickens in the skillet.
4. Once the chickens are all out of the skillet and in a 200 degree oven (loosely covered with foil), quickly deglaze the pan with the wine while using a whisk to stir the bits of chicken and flour off the bottom. Cook a few minutes to evaporate the alcohol. Next add the chicken stock. Continue to cook, reducing the liquid to about 1/2 cup. Add the lemon juice. Now turn the heat to low, and add the cold butter and continue to whisk. Add the parsley and capers. Return the chicken to the sauce to heat and serve chicken at once with sauce on top.
