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Garlic Lemon and Caper Chicken

by KTVB

KTVB.COM

Posted on December 28, 2012 at 9:57 AM

Garlic Lemon and Caper Chicken

·       (6-ounce) skinless, boneless chicken breast halves  

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·         1/4 cup all-purpose flour (about 1 ounce)

·         1 tablespoon butter

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·         1 tablespoon olive oil  

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·         1/2 cup white wine  

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·         1/4 cup fresh lemon juice

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·         2 tablespoons capers

·         2 teaspoons minced fresh garlic

·         1/4 teaspoon salt

·         1/4 teaspoon freshly ground black pepper

·         2 tablespoons chopped fresh flat-leaf parsley

Preparation

1.     Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.

2.     Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley

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