Chicken with Capers

By gizgaab

This recipe is a quick and elegent

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

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