Rating: 4.5 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.

Recipe Summary

cook:
15 mins
total:
35 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.

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  • Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.

  • Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

Nutrition Facts

384 calories; protein 30.7g; carbohydrates 33.7g; fat 13.5g; cholesterol 96.4mg; sodium 247.3mg. Full Nutrition
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