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Categories:Viewed: 22 - Published at: 3 years ago
Ingredients
- 6 boneless skinless chicken breast halves
- 13 cup all-purpose flour
- 12 teaspoon white pepper
- 1 dash salt
- 2 teaspoons olive oil
- 12 cup chicken broth
- 1 medium onion, sliced, separated into rings
- 1 cup sliced fresh mushrooms
- 14 cup chopped fresh parsley
- 14 cup capers, drained
- 14 cup fresh lemon juice
Method
- Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap.
- Working from center, lightly pound chicken with flat side of mallet or rolling pin until about 1/2 inch larger in diameter; remove plastic wrap.
- Repeat with remaining chicken breast halves.
- In small bag, combine flour, pepper and salt; shake until well mixed.
- Place 1 chicken breast half in bag; shake to coat completely with flour mixture.
- Repeat with remaining chicken breast halves.
- Set aside.
- Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat until hot.
- Cook 3 chicken breast halves until browned on both sides and no longer pink.
- Remove from skillet; keep warm.
- Repeat with remaining 1 teaspoon oil and 3 chicken breast halves.
- Remove from skillet; keep warm.
- Add broth to same skillet; bring to a boil.
- Add onion and mushrooms; cook 5 to 8 minutes or until liquid evaporates, stirring occasiionally.
- Add parsley, capers, lemon juice and chicken breast halves; cook until thoroughly heated.
