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Categories:
chicken flour salt pepper canola oil white wine garlic chicken broth lemon juice capers butter lemon slices
Viewed: 32 - Published at: 5 years agoIngredients
- 2 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon canola oil
- 2 tablespoons white wine or reduced-sodium chicken broth
- 1 garlic clove, minced
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 1-1/2 teaspoons capers
- 1-1/2 teaspoons butter
- 2 thin lemon slices
Method
- Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat.
- In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
- Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.
