This recipe has been adapted from one I found online.:4 (6-ounce) skinless, boneless chicken breast halves2 ounces all-purpose flour1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 1/2 tablespoons butter, divided2 tablespoons olive oil, divided1/4 cup finely chopped shallots2 tablespoons minced garlic1/2 cup white wine3/4 cup fat-free, lower-sodium chicken broth, divided2 tablespoons fresh lemon juice1 1/2 tablespoons drained capers
1. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half. Stir in flour mixture; until slightly thick. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers.
My recipe is a little simpler, and I simmer the chicken pieces in a thicker sauce, more like a lemon gravy. After all I am from the south!
Sybil Campbell, REALTOR®, ABR, SFR, SRES
Long and Foster, REALTORS®
WHATEVER THE DIRECTION SYBIL CAN HELP YOU LOCATE THE HOME OF YOUR DREAMS
San Tan Valley, AZ
East Brunswick, NJ
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