This dish is packed with taste. Capers have a unique and flavorful punch. Add those to the earthy, fresh aroma of parsley and the tang of lemons; you’ve got yourself a dish to impress the palettes. A dry wine is mixed into this wonderful recipe, which can make almost any meal better. It compliments this impressive, and eclectic dish. The recipe also calls for butter, flour, salt, eggs, the potent flavor of garlic, chicken stock, and of course chicken. All of these flavorful ingredients combine to create one unforgettable dish.
But, it’s not just about the end result. You have to know how to get there. You’ll need about 20 minutes total to create this masterpiece. That is 10 minutes for prep and 10 minutes for cook time. This recipe will create about four servings when finished.
There are 14 steps to the process, but they aren’t difficult. First you’ll tenderize the chicken. In a pie plate you’ll want to scramble the eggs. Use a large zippered bag to scoop in flour and salt. This will be used for shaking the chicken breasts in. The author of the recipe recommends shaking about three to four times. Once this step is complete you can dip each breast into the egg mix. Make sure everything is well coated. Pull out a ceramic non-stick skillet. Pour some olive oil in and heat it over a medium/high heat. Add about one tablespoon of butter, once melted you can put your chicken in. The temp should be at medium heat for this. Allow the side to cook till brown then flip over and cook for about three to five more minutes.
In a measuring cup add chicken stock, lemon juice, flour and stir till it’s nice and smooth. When the chicken is done, you can remove it from the skillet and use it for heating up the sauce. Put this sauce in the skillet and heat to a boil. You’ll then add the capers and butter. The sauce will thicken when it’s finished. Once the sauce is ready it can be added to the chicken. The end result is a tasteful concoction that’s unforgettable.
Description by Ashley Horst
- 4 medium boneless chicken breasts
- 1/2 cup flour + 2 tablespoons
- 1 teaspoon salt
- 2 eggs, beaten
- 2 teaspoons olive oil
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 cup chicken stock
- 1/4 cup dry white wine
- 1/2 lemon, juiced
- 2 tablespoons capers drained and chopped
- 1 teaspoon fresh parsley chopped
- Preparations: Tenderize chicken until its ¼ inch thick. In a pie plate or shallow dish, beat eggs. In a large resealable bag, add flour and salt; shake well until blended together.
- Drop 1 chicken breast in the flour mix and seal bag, shake well until chicken is fully coated, repeat with the other three. Take each chicken breast and dip them into the beaten eggs until well coated.
- In a small mixing bowl, mix together chicken stock, white wine, juice of 1/2 of a lemon, and 2 tablespoons of flour until smooth; set aside.
- In a nonstick skillet, heat olive oil over medium/high heat; melt in 1 tablespoon of butter. Add chicken and cook for 5 minutes until browned. Lower temperature to medium heat and flip chicken, letting cook for another 3-5 minutes. Remove chicken from skillet and place on a serving dish; keep warm until ready to serve.
- Lower temperature to medium/low and cook garlic until fragrant (about 1 minute). Pour chicken stock mixture into the skillet and gently stir to dissolve the fond (brown bits on the bottom). Simmer for 1 minute, add in capers and the remaining 1 tablespoon of butter. Continue to stir while simmering for 5 minutes, until sauce is thick and glossy. Pour sauce evenly over each piece of chicken and serve!