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Categories:
chicken breasts flour butter olive oil garlic capers lemon juice chicken broth white wine Olive Oil Is tomatoes
Viewed: 6 - Published at: 3 years agoIngredients
- 4 whole Chicken Breasts (butterflied And Halved)
- 2- 1/2 cups Flour (for Dredging)
- 6 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 Tablespoon Minced Garlic
- 1/4 cups Capers (rinsed Well)
- 1/4 cups Lemon Juice
- 1 cup Low Sodium Chicken Broth
- 1 cup White Wine (dry)
- 1 jar Artichoke Hearts (under Olive Oil Is Best)
- 1 can Tomatoes (diced, Stewed, Peeled--whatever You Have)
Method
- 1.
- Take the halved chicken breasts and season with salt and pepper then dredge them in the flour.
- 2.
- In a hot pan or skillet, heat 4 tablespoons butter, olive oil, minced garlic and add the chicken...
- Cooking thoroughly on each side (a little browning here and there is perfect).
- 3.
- When chicken is cooked thoroughly, transfer chicken to a separate dish.
- 4.
- In pan, add the capers, lemon juice, and chicken broth and bring to a boil.
- 5.
- Scrape the bottom of the pan with a spoon to get all the crust into the sauce.
- 6.
- Place the chicken back in pan, adding the wine and simmer for about 5 to 7 minutes.
- 7.
- Remove chicken and place on serving dish.
- 8.
- Add the remaining butter and let simmer through until wine reduces.
- 9.
- Add artichokes and tomatoes and heat through.
- 10.
- Serve.
