Ingredients
1lbchicken breasts,boneless, skinless
½cupall-purpose flour
1½tspsalt
½tsppepper
2tbspextra-virgin olive oil
2tbspbutter
2tbspall-purpose flour
2tspgarlic,minced
¼cupwhite wine
1cupchicken broth
¼cupheavy cream
1tbsplemon juice
3tbspcapers
salt and pepper,to taste
2tbspparsley,chopped
lemon wedges,to garnish, optional
Preparation
Cut each chicken breast in half lengthwise. If the chicken breasts are labeled thin cut, skip this step.
Place each chicken piece in between two pieces of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken to ½-inch thick.
In a small bowl, mix together the flour, salt, and pepper. Then, dredge each chicken piece in the flour mixture.
Heat the olive oil in a large pan over medium-high heat. Add the chicken in a single layer.
Cook for 4 to 5 minutes per side, or until golden brown and cooked through.
Remove the chicken from the pan and cover to keep warm.
Melt the butter in the pan. Add the flour and whisk for 1 minute.
Add the garlic and cook for 30 seconds. Pour in the wine and bring to a simmer.
Cook for 2 to 3 minutes or until the wine has reduced by half, whisking occasionally.
Stir in the chicken broth and heavy cream. Cook for 3 to 4 minutes or until the sauce has just thickened. Turn the heat to low.
Stir in the lemon juice, capers, salt, and pepper. Return the chicken to the pan. Spoon the sauce over the top, then sprinkle with chopped parsley.
Serve, garnished with lemon wedges, and enjoy!
