- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
|1 lb||Boneless Skinless Chicken Breasts|
|All Purpose Flour Seasoned With Salt & Pepper|
|3 Tbsp||Unsalted Butter|
|1 cup||Whiter Wine|
|¼ cup||Capers, rinsed and drained|
|1 cup||Chicken Stock|
|1-2 Tbsp||Fresh Lemon Juice|
|½ cup||Unsalted Butter, chilled and cubed|
Pound the chicken with a mallet to 1/8 inch thickness, then cut into thirds and coat with the seasoned flour. Place the beaten egg in a bowl and mix together with 2 tbsp water. Coat the chicken in the egg mixture, draining off any excess. Heat the oil and butter in a nonstick 12 inch skillet. Cook the chicken, in batches, for 3-5 minutes, or until golden brown on both sides. Drain on paper towels, then cover and keep warm while cooking remainder of the chicken. Pour off the oil from the pan, add the wine and capers and cook for eight minutes, or until almost dry. Add the stock and cook for five minutes, or until reduced by half. Add 1 tbsp lemon juice, then transfer the sauce to a small saucepan. Whisk in the cubes of butter, without allowing the sauce to boil. Adjust the seasoning, adding more lemon juice if necessary. Transfer the chicken back to the skillet, pour in the sauce and cover, then let rest for two minutes before serving.
If you do not care for the idea of coating the chicken fillets with egg before sauteing, just coat with the seasoned flour and omit the egg.