Serve this simple, flavorful chicken with warm cooked pasta or rice for a delicious and easy meal.
Use mashed boneless chicken breasts or thinly sliced chicken cutlets in this recipe.
This dish is flavored with a splash of white wine, but if you prefer a non-alcoholic dish, add more chicken stock as a substitute.
Preparation: 18 minutes
Cooking time: 22 minutes
Total: 40 minutes
Serving size: 4-6 people
Material:
- 4 to 6 boneless chicken breasts, no skin
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine such as Chardonnay
- 1 (14.5 oz) can diced tomatoes
- 3 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
Production steps:
- Using a meat mallet, lightly pound the chicken breasts between the plastic pieces so that they are evenly thick, about 1/2 inch.
- Mix flour with salt and pepper; dredge chicken in flour mixture.
- Heat oil and butter in a large skillet or wok over medium-high heat until hot; add chicken and cook until browned, about 5 minutes. Turn and cook for about 3 to 4 minutes, or until browned.
- Temporarily transfer chicken to a plate.
- Add minced garlic, wine and lemon juice to skillet. Simmer 2 to 3 minutes, or until liquid has almost evaporated.
- Add tomatoes and chicken broth; simmer 4 minutes, or until reduced by about a quarter. Add capers and cook 2 minutes more.
- Add 1 tablespoon butter and return chicken to skillet. Continue simmering for about 5 minutes, or until chicken is cooked through.
- Cooking time may vary depending on the thickness of the chicken.
