2 chicken breast trimmed and pounded lightly to even thickness
2 tbsp small dice Shallot
1 1/2 tbsp Capers
3 tbsp Olive Oil
4 oz White Wine
Juice of 1 Lemon
Fresh Parsley chopped
Flour for dredging
Salt and Pepper to taste
Heat the pan and add oil. Dredge chicken and place in hot oil. Fip after four to five minutes. Cook another four or five minutes and remove from pan and keep warm.
Add more oil to the pan. Add shallots and capers. Cook for about a minute and add white wine and lemon juice. Reduce by half. Turn of flame. Add parsley and butter pieces to the pan and whisk until melted. Cover chicken with sauce and serve immediately.
Chicken breast that is pounded thin, sauteed quickly and topped with a shallot caper lemon wine sauce. It’s a light healthy dish depending on how much butter you add at the finish. Very quick to make and can be modified by switching stock for wine or garlic for shallots. Even adding thyme or basil can create a nice variation.