1 Picture
Ingredients
- 3/4 lb. boneless Chicken Brest halfs, skinless
- 1 1/2 tsp. unsalted butter
- 1 1/2 Tbs. olive oil
- 1/4 cup all purpose Flour
- 1/2 cup dry white wine or chicken stock
- 1 1/2 Tbs. lemon juice
- 1 1/2 tsp. tomato paste
- 1 1/2 tsp. Capers, rinsed and drained
- 1/2 tsp. dried oregano, or 1 1/2 tsp fresh, chopped
Details
Servings 6
Preparation time 30mins
Cooking time 45mins
Preparation
Step 1
Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 " thickness.
Melt butter in olive oil in a heavy nonstick skillet over medium high heat. Dredge chicken lightly in flour. shake off excess. When oil is hot, saute chicken 2 minutes per side or until done. Transfer to a platter and keep warm. Discard excess drippings. Add wine and lemon juice to skillet, stirring with a wooden spoon to deglaze. Stir in remaining ingredients until will blended. Serve sauce over chicken.
Per serving: calories 370, fat 11.1g, 31 % calories from fat, cholesterol 116mg, protein 41.6 g, carbohydrates 15.0g, fiber 0.9g, sodium 100mg
Review this recipe