Ingredients: |
Ingredients: 2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
1 egg
6 T. unsalted butter
5 T. extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 cup chicken stock
1/2 cup white wine
1/3 cup capers
1/2 cup fresh parsley, chopped
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Directions: |
Directions:Lay chicken on a cutting board and cover with saran wrap. With a hammer, pound the chicken until it is very thin. On a large plate mix flower, garlic powder, salt and pepper. Dip chicken in egg and then lay in flower mixture. Make sure entire piece is covered. Shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Spoon hot liquid from the pan over each piece. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. |
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