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chicken breasts eggs salt flour butter extra-virgin olive oil chicken stock white wine lemon capers parsley freshly ground black pepper
Viewed: 18 - Published at: 9 years agoIngredients
- 2 medium boneless skinless chicken breasts
- 2 eggs
- 1 teaspoon salt
- 1/2-3/4 cup flour
- 2 tablespoons butter, divided
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil 2 tablespoons minced garlic
- 1/2 cup chicken stock
- 1/4 cup dry white wine
- 1 large lemon
- 2 tablespoons drained capers
- 1 tablespoon chopped fresh parsley
- Freshly ground black pepper to taste
Method
- Cut the chicken breasts in half horizontally: With the blade of the knife horizontal to the work surface and with your free hand pressing down slightly on a chicken breast, slice horizontally through the breast so that you have 2 same-size pieces. Repeat with the remaining breasts, so that you have 4 pieces.
- Place the 4 pieces of chicken between 2 pieces of plastic wrap and pound them to about 1/3-inch thickness.
- Beat the eggs and salt in a shallow bowl large enough to hold a piece of chicken. Place the flour in another bowl.
- Coat the chicken first with the egg and then with the flour, tapping off the excess. Discard any unused egg and flour.
- Over medium heat in a nonstick skillet large enough to hold all 4 pieces of chicken in a single layer, melt 1 tablespoon of the butter and add the 2 teaspoons of olive oil.
- Add the chicken and saute until it is golden brown, 3 to 5 minutes on each side.
- Remove the chicken from the skillet and set it aside.
- Add the remaining 1 tablespoon of butter and the 1 tablespoon of olive oil to the skillet.
- Add the garlic and capers; saute for 15 seconds.
- Add the chicken stock, white wine, and the juice of the lemon.
- Boil the sauce to reduce it, about 3 minutes.
- Return the chicken to the sauce, and simmer over medium-low heat until the sauce thickens a little more, about 10 minutes. Transfer the chicken to a serving plate.
- Add the parsley and pepper to the sauce. Bring it to a boil, and remove it from the heat.
- Spoon the sauce over the chicken, and serve.