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Ingredients
- 4 6 oz. boneless, skinless chicken breast halves
- 2 oz. all purpose flour, about 1/2 cup, divided
- 1/2 t kosher salt
- 1/4 t freshly ground black pepper
- 2 1/2 T butter, divided
- 2 T olive oil, divided
- 1/4 cup finely chopped scallions
- 4 medium garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 3/4 cup fat-free, lower sodium chicken broth, divided
- 2 T fresh lemon juice
- 1 1/2 T drained capers (I use more)
- 3 T coarsely chopped fresh flat-leaf parsley
Details
Preparation time 31mins
Cooking time 31mins
Preparation
Step 1
Place each chicken breast half between two sheets of heavy duty plastic wrap and pound to 1/2 inch thickness. Place 1 t flour in a shallow dish. Sprinkle both sides of chicken with salt and pepper. Dredge chicken in flour; shake off excess.
Melt 1 T butter in a large skillet over medium-high heat. Add 1 T oil to pan; swirl to coat. Add chicken to pan; saute 4 minutes on each side or until done. Remove chicken from pan; keep warm.
Heat remaining 1 T oil in pan; swirl to coat. Add shallots to pan; saute 3 minutes, stirring frequently. Add garlic; saute 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 t flour; stir until smooth. Add remaining 1/2 cup of broth to pan; bring to a boil. Cook until reduced by half, about 5 minutes.
Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 T butter, juice, and capers.
Place one chicken breast half on each of 4 plates; top chicken with sauce, sprinkle with parsley.
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