Remember when we used to take cooking classes together? So much fun, although sometimes I think that poor Sarah was overwhelmed with all of our clucking! This is proof that I learned something and it stuck too!
- 2 whole skinless chicken breasts
- 1/3 cup flour
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 T unsalted butter
- 2 T vegetable oil
- 5 T dry white wine
- 5 T fresh lemon juice
- 2 T drained bottled capers, chopped
- 4 T minced fresh parsley leaves
- Half the chicken breasts with a sharp knife and flatten them slightly between sheets of plastic wrap. Pound the chicken with a tenderizer until chicken is about half it’s original thickness.
- In a pie dish, combine the flour, salt, pepper and paprika and dredge flattened breasts.
- In a large heavy skillet, heat 2 T of the butter and oil over moderately-high heat until the foam subsides and in the fat, saute the chicken for 1-2 minutes on each side or until they are cooked through.
- Transfer the chicken to a platter and keep it warm, covered loosely. Pour off fat from the skillet.
- Add remaining 2 T butter to the skillet along with the wine and lemon juice. Bring mixture to a boil. Stir in the capers, the parsley and add salt and pepper to taste. Return chicken to pan and cook in sauce for 1 minute.
I usually 1 + 1/2 the sauce and add remaining sauce to linguine. Serve with a salad and it is an easy, yummy dinner.