Ingredients: |
Ingredients: 4 (6 to 8 oz) boneless, skinless chicken breasts, trimmed
1/2 c plus 1 tsp cornstarch
2 lg eggs
2T milk
1 c chicken broth
1/2 c dry white wine
Salt and pepper
6T unsalted butter, cut into 6 pieces
2T capers, rinsed
1 garlic clove, minced
2T lemon juice
1T chopped fresh parsley
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Directions: |
Directions:1. Adjust oven rack to middle position and heat oven to 200º. Set wire rack in rimmed baking sheet. Place chicken breasts on large plate and freeze until firm, about 15 minutes.
2. Meanwhile, place 1/2c cornstarch in shallow dish. Whisk eggs and milk together in second shallow dish. Whisk broth, wine, 1/4 tsp salt, and remaining 1 tsp cornstarch together in bowl.
3. Working with one breast at a time, starting at thick end, cut breasts in half horizontally. Using a meat pounder, gently pound each cutlet between 2 pieces of plastic wrap to even 1/ inch thickness. Pat cutlets dry with paper towel and season with salt and pepper. Working with one cutlet at a time, dredge cutlets in cornstarch, shaking off excess; dip in egg mixture to coat, letting excess drip off; then place on large plate in single layer.
4. Melt 2T butter in 12 inch nonstick skillet over medium high heat. Transfer four cutlets to skillet and cook until golden brown and cooked through, 2 to 3 minutes per side, using fork to flip. Transfer to prepared rack and place in oven to keep warm. Repeat with remaining 4 cutlets.
5. Add capers ans garlic to now empty skillet an cook until fragrant, bout 30 seconds. Add broth mixture to skillet and bring to boil. Cook until reduced by half, about 5 minutes. Off heat, stir in lemon juice and remaining 2T butter.
6. Transfer chicken to serving platter. Spoon sauce over chicken and sprinkle with parsley. Serve. |
This recipe for Chicken Francese with Lemon-Caper Sauce is from