Rating: 3.77 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 13 Ratings

Try this delicious recipe courtesy of "The Martha Stewart Show" TV Kitchen.

The Martha Stewart Show, September Late Summer 2006, The Martha Stewart Show, Episode 1177c

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Read the full recipe after the video.

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Servings:
8
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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.

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  • 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.

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Reviews

13 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1