Ingredients (for 2 people):
- 1 Chicken Breast, butterflied and cut in half, pounded thin to one uniform thickness
- 1 cup Flour
- 4 Tbsp Butter
- 1/2 cup White Wine, I like to use Chardonnay
- 1/2 cup Chicken Stock
- 1/3 cup Fresh Lemon Juice
- 1/4 cup capers, chopped (I like to use my mini chopper to do this)
- Salt
- Pepper
- Olive Oil
Directions:
- Melt 2 Tbsp butter and 1 Tbsp olive oil in skillet on medium high heat.
- In a shallow dish add the flour, 1/4 tsp of salt and 1/8 tsp of pepper and mix thoroughly.
- Dredge the chicken in the flour and add to the skillet and cook until brown on both sides, about 3 – 4 minutes per side depending on thickness.
- Remove the chicken from the skillet onto a plate.
- Add the wine, stock, lemon juice, capers, 1/4 tsp of salt and 1/8 tsp of pepper to the skillet.
- Whisk the remaining 2 Tbsp of butter into the sauce and taste for seasoning.
- Place the chicken back into the skillet and simmer for 5 minutes or until the sauce has reduced by half.
