A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.
Swap It Don't have capers? Try chopped olives or lemon zest in the sauce instead.
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Rating: 5 stars
This was very good and so easy to make. I went by the recipe and would not change a thing. This will become a part of our rotation of meals.
We loved this. Made exactly as written. Time to prepare was correct. The only thing I would change was to cook the parsley slightly before serving. Think fresh basil would substitute nicely for parsley.
Yummy and quick...I used Moscato instead of the white wine...and then added just a little bit of flour to the mix at the end to create a little gravy.....served with couscous!!...and I didn't let the caper soak...which really alots for more time then necessary!!