Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.

    Advertisement
  • Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.

  • In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.

  • Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter, and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.

Reviews (1)

25 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 0
Rating: Unrated
12/06/2007
Since Ron loves this one, every once in awhile he grabs my apron and gets me out of the kitchen, he makes the meal and it is delicious. All I have to do is the clean up, he seems to use every pot, pan and dish he can find.