 | | Directions |
- Preheat oven to warm (180° F). Have an oven-proof platter at hand.
- Slice chicken breasts diagonally about 1/2 inch thick. One at a time, put the slices between two pieces of waxed paper or plastic wrap and pound - gently - with a meat mallet, heavy pan, or bottle until the slices are 1/4 inch thick. Don't be upset if this produces irregular shapes--they will taste fine. Mix flour with salt and pepper and dredge pounded slices in this mixture.
- Heat oil and butter in large skillet until hot, but not smoking. Cook slices for 2 minutes in a single layer, in batches if necessary (use more oil as needed for extra batches), then turn and cook another 2 minutes or until no pink shows when meat is pierced. Don't overcook. As each piece is finished, put into warm oven on the platter.
- Add wine and lemon juice to the skillet, stirring to incorporate any browned bits. Cook until liquid has reduced a little, stir in capers, if using, and taste for seasoning. Spoon over chicken and serve immediately.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Serving Size: pound
|  | | Ingredients | | - | | 1 pound boneless, skinless chicken breast |
| - | | 1/4 cup flour |
| - | | 1/2 teaspoon salt |
| - | | a few grinds of fresh pepper |
| - | | 1 tablespoon olive oil |
| - | | 1 tablespoon butter |
| - | | 1/2 cup dry white wine (substitute broth) |
| - | | 2 tablespoons fresh lemon juice |
| - | | 2 tablespoons capers (optional) |
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