Total Steps
4
Ingredients
9
Tools Needed
1
Ingredients
- 1 lemon lemon juice
- 1/2 cup dry white wine
- 3 tablespoons capers, rinsed
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- freshly-ground black pepper(optional)
- coarse salt(optional)
- 1/4 cup all-purpose flour
- 4 halves boneless skinless chicken breast, butterflied
Instructions
Step 1
Place chicken breasts between two sheets of plastic <a href="/technique/X75YQJ6B/wrap">wrap;</a> pound with a mallet to an even thickness. In a shallow <a href="/technique/QQVZX64Y/dish">dish</a>, combine flour with a generous amount of <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. <a href="/technique/YZF3BZM3/dredge">Dredge</a> chicken in the flour mixture, tapping off excess; set aside.
Step 2
<a href="/technique/XZFHRHHF/heat">Heat</a> 2 tablespoons butter and the oil in a large <a href="/technique/MYJ2HRB7/skillet">skillet</a> over medium-high <a href="/technique/XZFHRHHF/heat">heat</a> until the butter is foamy. Add chicken, and cook for 2 minutes. <a href="/technique/B52FHCF2/turn">Turn</a>, and cook for 2 minutes more. Remove chicken from pan, and keep <a href="/technique/FVYNJCCW/warm">warm.</a> Pour off any excess fat.
Step 3
Add wine, the remaining 2 tablespoons butter, the capers, and lemon <a href="/technique/QDWRNXYW/juice">juice.</a> Cook, swirling the pan to <a href="/technique/64W3NS5R/melt">melt</a> the butter, until <a href="/technique/H3TYV2MZ/reduced">reduced</a> and slightly <a href="/technique/LXP6HLBF/thickened">thickened</a>, about 2 minutes. Pour over chicken, and <a href="/technique/Y6MVNCHX/serve">serve</a> immediately.
Step 4
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.