Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1 cup all purpose flour
- 1 cup dry unseasoned bread crumbs
- salt and freshly ground pepper
- 4 (8 oz.) whole skinless and boneless chicken breasts, halved to make 8 pieces
- 4 Tablespoons virgin olive oil
- 1/4 cup dry white wine
- 1/2 cup chicken broth, unsalted
- 2 Tablespoons minced capers
- 2 teaspoons grated lemon zest, patted dry
- 4 Tablespoons (1/2 stick) cold sweet butter, cut into pieces
- Garnish: 8 lemon wedges
Makes: 4 servings
Note: veal scallopini can be used in place of the chicken.
Preheat the oven to 200 degrees.
Combine the flour and bread crumbs and season with salt and pepper.
Coat both sides of the chicken breasts with the flour mixture.
Heat the oil in the saute pan until hot but not smoking. Saute the breats, 4 pieces at a time, on high heat for 2 minutes. Turn the chicken with tongs, lower the heat, and saute for 2 to 3 minutes more. Chicken breasts are done when the centers are opaque and the juices run clear. The chicken breasts whould not touch one another in the pan or they will begin to steam.
Remove the cooked chicken breasts to the ovenproof serving platter. Put the platter in the warm oven.
Reduce the heat to low and add the white wine and chicken broth to the saute pan. Stir well, scraping up any particles of chicken that were stuck to the bottom of the pan. This is called "deglazing" the pan.
Add the capers and half of the lemon zest. Simmer for 2 minutes; the sauce will reduce by one third. Whisk in the butter pieces until melted. The sauce should have the consistency of a sugar syrup.
To serve, pour the sauce over the chicken and sprinkle with the remaining zest. Garnish with lemon wedges and serve with hot buttery pasta.
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