One of my favourites, this is an elegant way to serve chicken for family and friends.
- Prep Time
- Cook Time
- 4 chicken breasts, skinless and boneless
- pinch salt and freshly ground pepper
- 3 teaspoons olive oil
- 1/2 cup white wine
- 4 tablespoons capers
- 1/2 tablespoon butter
- juice of 1/2 lemon
Rinse the chicken breasts and pat dry.
Place each breast flat on a chopping block.
With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick.
Place each slice between 2 layers of plastic wrap and pound with a pallet until ¼ inch thick.
Season each piece with salt and pepper.
Add olive oil to a large skillet over high heat.
Add as many of the chicken breasts that will fit in the pan without overlapping.
Brown 2 minutes each side and set aside in a warm oven.
FOR THE SAUCE
Reheat the skillet over medium heat.
Add wine and reduce liquid for 3-5 minutes or so, stirring constantly to scrape the brown bits off the bottom of the pan.
Stir in capers, lemon juice & butter.
Salt and pepper to taste.
Pour over chicken and serve.
Great with steamed asparagus and Fancy Almond-Apricot Basmati Rice: 3 cups hot cooked basmati rice, made with chicken broth instead of water. Mix in 1/3 cup toasted slivered almonds and 1/3 cup chopped dried apricots.
.Chicken Breast in White Wine Caper Sauce,