This dish is always the one I make for my mom for a special dinner. And I have to admit it is one of my favorites as well.
It's not complicated, yet it is full of flavor and zing!!
I mean come on, tender boneless chicken simmered in a garlicky, lemony, butter wine sauce...
Serve it with simple angel hair or make a delicious and easy rice pilaf, like I did. It's soo good, you can serve it with any side really.
4 (6-ounce) skinless, boneless chicken breast halves-sliced in half again lengthwise into planks
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
zest from one lemon
¼ cup fresh lemon juice
¼ cup chicken broth
2 tablespoons capers
2 teaspoons minced fresh garlic
¼ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons minced parsley-opt.
- Place flour in a shallow dish, and dredge chicken in flour.
- Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned.
- Remove chicken from pan; keep warm.
- Add mushrooms if using and sauté for 3-5 minute. Then add in white wine, 1/4 cup lemon juice, zest, broth, capers, and garlic to pan; scrape pan to loosen browned bits. Continue to cook for 2 minutes, add chicken back in and simmer for 5-10 minutes or until slightly thick.
- Sprinkle with salt and pepper. Serve chicken with pasta, rice or your favorite side. Top with sauce; sprinkle with parsley.
This recipe is shared on My Link Parties