Categories: Chicken Main Dish

Ingredients

• 2 chicken breat halves, boned & skinned
• 3 TBSP extra-virgin olive oil
• All purpose flour, for dredging
• Salt & freshly ground black pepper
• 1/2 cup dry white wine
• 1 TBSP capers, drained
• Juice of 1/2 lemon
• 2 TBSP roughly chopped fresh flat-leaf parsley
• 1/4 cup canned low-sodium chicken broth

Directions

1. Place chicken breats between two pieces of plastic wrap. Using a meat tenderizer (kitchen mallot), slightly pound chicken breats to an even thickness.

2. Dredge chicken breasts in flour, shaking to remove excess.

3. In a large skillet over medium-high heat, heat olive oil.

4. Add breasts & season with salt & pepper.

5. Cook until golden brown, 2-3 minutes each side.

6. Remove any excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock.

7. Cook until heated through, about 2 minutes.

8. Serve chicken with sauce from skillet & sauteed vegetables.

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