- 4 cloves of garlic, finely chopped
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4 boneless, skinless chicken breast halves
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3 tablespoons capers, drained and rinsed
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1/2 cup dry white wine
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1/4 cup finely chopped flat-leaf parsley
- Flour for dredging
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4-5 tablespoons of Extra Virgin Olive Oil
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4 tablespoons of butter
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salt and ground black pepper to taste
- 2 lemons, one sliced thinly and one juiced, alternatively I have used lemon juice concentrate and that has worked very well too.
Directions
- Split and butterfly the chicken. Pound the chicken 1/8 to 1/4 inch thick. Alternatively, buy thinly sliced chicken breast and you can skip to step 2.
- Heat a large skillet over medium to medium-high. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Pour 1 or 2 tbsp. EVOO into the preheated skillet, two turns of the pan. Working in batches, brown the chicken lightly on each side, adding more EVOO as necessary.
- Melt the butter into the drippings. Add the lemon slices and lightly brown. Add the garlic and stir 1 minute. Add the capers. Deglaze the pan with the wine and add the lemon juice and the parsley. Coat chicken with the sauce. Serve with slices of the warm bread.
Mother of Two 