LEMON CHICKEN

By curly

Ingredients

• SAUCE:
• 1 pound boneless skinless chicken breast
• 1/4 cup dry sherry
• 2 tsps lemon pepper
• 1/4 cup chicken broth
• 3 Tbsps whole-wheat pastry, or unbleached
• 1 Tbsp lemon juice
• 1 Tbsp extra-virgin olive oil
• 2 Tbsps small capers
• 3 Tbsps finely chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Stir together the sauce ingredients and set aside.

Rinse the chicken with cool water, pat it dry with paper towels, and cut into 8 equal pieces. Pound each piece to 1/4-inch thickness and sprinkle some of the lemon pepper over both sides of the chicken pieces.
Dredge the chicken in the flour, turning to coat all sides.

Pour the olive oil into a large nonstick skillet, and preheat over medium-high heat. Add the chicken and cook for 2 to 3 minutes on each side or until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.

Add the sauce to the skillet, and cook for a couple of minutes, stirring frequently, until the mixture is reduced by about half and thickens slightly.

To serve, place 2 chicken pieces on each of 4 serving plates and top with some of the sauce and a sprinkling of parsley. Serve hot.