4 medium boneless skinless chicken breasts
1/2 cup flour, divided
1 teaspoon salt
2 eggs
2 teaspoons olive oil
2 tablespoons butter
2 tablespoons garlic, minced
1/2 cup chicken stock
1/4 cup dry white wine
1 large lemon
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped
Place each chicken breast between two sheets of wax paper.
With a mallet, flatten each to about 1/4 inch thick.
In one pie plate, beat eggs slightly.
In another pie plate, mix 1/4 cup flour with salt.
Coat chicken with flour mixture, then dip in egg.
Put battered chicken on a plate.
Add flour/salt as needed until all chicken is coated.
In nonstick skillet, heat olive oil over med high heat until hot.
Stir in 1 Tbsp butter until melted.
Add chicken.
Cook 5 min to brown, then reduce heat to med.
Turn chicken and cook about 4-5min more until juice runs clear when pierced.
Transfer chicken to a warm dish.
Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
Note: Occasionally, this has turned out a little more “tangy” than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.
Serves 4