Serve this easy, great-tasting chicken with hot cooked pasta or a rice dish for a delicious and easy meal.
Use pounded boneless chicken breasts or thinly sliced chicken cutlets in this recipe.
A little white wine flavors this dish, but more chicken broth can be added as a substitute if you prefer a non-alcohol dish.
- 4 to 6 boneless chicken breast halves, without skin*
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons
- extra virgin olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine, such as chardonnay
- 1 can (14.5 ounces) diced tomatoes
- 3 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
- Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2-inch.
- Combine flour with salt and pepper; dredge the chicken in the flour mixture.
- Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.
- Remove chicken to a platter for the time being.
- To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated. Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer. Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.
- Cooking time may vary, depending on thickness of the chicken.
|Nutritional Guidelines (per serving)|
|Total Fat||58 g|
|Saturated Fat||17 g|
|Unsaturated Fat||24 g|
|Dietary Fiber||3 g|