Ingredients
- 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- Vegetable oil, for frying
- 9 Tbs butter, divided
- 1/3 cup minced sweet onion
- 1 1/2 cup chicken broth
- 1/2 cup dry white wine
- 2 Tbs fresh lemon juice
- 1/4 cup heavy whipping cream
- 2 Tbs capers
Preparation
Step 1
1. In a large resealable plastic bag, combine chicken nd buttermilk. Seal bag, and let stand at room temperature for 15 minutes. In a shallow dish, whisk together flour and seasoned salt.
2. Preheat oven to 200 degrees. Line a baking sheet with paper towel, set a wire rack over towels. In a dutch of, pour oil to a depth o 1/2 inch, and heat until deep-fry thermometer registers 350 degrees.
3. Remove chicken from bag, discarding marinade. dredge chicken in flour mixture, shaking off excess. Fry in oil for 5 minutes per side or until golden brown and cooked through. Let chicken drain on rack, and place in oven to keep warm.
4. In large skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, for 6 minutes or until softened. Stir in broth, wine, and lemon juice. Increase heat to high, and cook, stirring occasionally, for 10 minutes or until mixture is reduced by three-fourths. Reduce heat to low, and stir in cream, capers, and remaining 8 tablespoons butter until melted. Serve sauce over chicken.