Categories: Meat

Ingredients

• 4 Six oz chicken breast halves
• 1/2 Cup of flour
• 1/2 Teaspoon of salt
• 1/4 Teaspoon black pepper
• 2 1/2 Tablespoons of butter
• 2 Tablespoons of olive oil
• 1/4 Cup of finely chopped shallots
• 4 Garlic cloves thinly sliced
• 1/2 Cup of dry white wine
• 3/4 Cup of chicken broth
• 2 Tablespoons of Lemon Juice
• 1 1/2 Teaspoons of drained capers
• 3 Tablespoons of fresh chopped parsley

Directions

1. Place chicken breasts between two layers of wax paper and pound to a ½ inch thickness using a skillet.

2. Place one teaspoon of flour into a bowl. Put the remaining flour into a shallow dish. Sprinkle both sides of chicken with salt and pepper and then roll in the flour in the shallow dish. Shake off the excess.

3. Melt one tablespoon of butter into a large pan over medium high heat.

4. Add one tablespoon of olive oil to the pan and spread around to coat the bottom of the pan.

5. Sauté chicken in the pan for 4 minutes on each side or until done and then set aside.

6. Heat remaining tablespoon of olive oil in the pan.

7. Add shallots to the pan and sauté for 3 minutes.

8. Add garlic and sauté for 1 minute, stirring constantly.

9. Add wine and bring to a boil. Cook wine until most the liquid is cooked off.

10. Add ¼ cup of chicken broth to reserved tablespoon of flour in the bowl.

11. Add remaining ½ cup of the chicken broth to the pan and bring to a boil. Cook until reduced by half which takes about 5 minutes.

12. Stir in flour mixture and cook for about 1 minute, or until it becomes thick, stirring frequently.

13. Remove from heat and stir in the remaining butter, the lemon juice, and the capers.

14. Plate the four chicken breasts and pour 2 tablespoons of the sauce in pan over each piece. Sprinkle each slice with 2 teaspoons of parsley.

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