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4 lg chicken breasts (about 2 lbs)
¼ cup all purpose flour
2 tbsp oil
2 tbsp butter
½ tsp salt
¼ tsp black pepper
¼ c wine vinegar
2 tbsp capers drained
¼ c fresh lemon juice
3 tbsp chopped fresh parsley
4 thin slices of lemon for garnish
4 thin slices of lime for garnish
1.Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2-3 inches square
2. Place between sheets of plastic wrap. With flat side of mallet pound to about ¼ inch thickness and double the diameter. Coat all sides with flour.
3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides cooking about 1 min in all, sufficient time to cook meat thru. Remove onto warm platter
4. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil scraping the bottom of the pan.
5. When about 4 tbsp of liquid remains, pour it over chicken. Sprinkle with parsley, garnish with lemon and lime. Serve immediately.
Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day.
Good served with: buttered fresh pasta, broiled zucchini, tomato salad.
¼ cup all purpose flour
2 tbsp oil
2 tbsp butter
½ tsp salt
¼ tsp black pepper
¼ c wine vinegar
2 tbsp capers drained
¼ c fresh lemon juice
3 tbsp chopped fresh parsley
4 thin slices of lemon for garnish
4 thin slices of lime for garnish
1.Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2-3 inches square
2. Place between sheets of plastic wrap. With flat side of mallet pound to about ¼ inch thickness and double the diameter. Coat all sides with flour.
3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides cooking about 1 min in all, sufficient time to cook meat thru. Remove onto warm platter
4. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil scraping the bottom of the pan.
5. When about 4 tbsp of liquid remains, pour it over chicken. Sprinkle with parsley, garnish with lemon and lime. Serve immediately.
Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day.
Good served with: buttered fresh pasta, broiled zucchini, tomato salad.
