Chicken with Lemon, White Wine and Capers
Rebecca Hodgson
Thin cutlets in a white wine reduction with minced garlic, capers, and fresh lemon juice.
ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all purpose flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 2 tablespoons capers
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups hot cooked spaghetti (about 8 ounces uncooked)
- 2 tablespoons chopped fresh flat leaf parsley
directions
- 1
Place each breast half between 2 sheets of heavy duty plastic wrap; pound to 1/2 inch thickness using a meat mallot or small, heavy, skillet. Place flour in a shallow dish, and dredge chicken in flour.
- 2
Heat butter adn oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan, and keep warm. Add white wine, lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Source: Rebecca
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