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Ingredients
- 1 1/2 to 2 lbs chicken breast
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 cup chicken broth/stock
- 1/2 cup white wine
- Juice of a lemon
- 2 tablespoons capers in brine rinsed
- 1/2 cup flour
- Zest of a 1/2 lemon
- 1/2 tsp salt
- Fresh cracked black pepper to taste
- Fresh parsley to garnish
Instructions
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Slice chicken breast 2 to 3 pieces depending on the size of the breast.
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Pound gently to tenderize. Combine flour, salt, pepper, and lemon zest. Drench chicken in flour and set aside.
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In a large sauté pan on medium heat add 1 tablespoon of oil and 1 tablespoon of butter. Careful not to overheat and burn.
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Add 3 pieces of chicken at a time till they are cooked for few minutes on both sides.
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Then, repeat the process for the remaining chicken, adding butter & oil as required to cook the remaining chicken.
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Now, put all the chicken in the pan, add wine and let it evaporate.
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Now add the butter, capers, chicken broth, fresh parsley, and lemon juice.
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Adjust salt snd pepper. Lower the heat, let the sauce thicken, and chicken cook through. Garnish with lemon slices and fresh parsley.
