• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large boneless, skinless chicken breasts (I use a package of Perdue fit and easy chicken breast, or tenderloins)

  2. About 1/4 cup all purpose flour

  3. 2 Tablespoons olive oil

  4. 2 Tablespoons butter (I use a little less)

  5. 1/2 teaspoon salt (or "no- salt " brand salt )

  6. 1/2 tsp fresh ground black pepper

  7. 1/4 teaspoon garlic powder

  8. 1/4 cup white wine vinegar

  9. splash of white wine

  10. 2 Tablespoons capers , optional

  11. 1/4 cup FRESH squeezed lemon juice

  12. 3 teaspoons Fresh chopped parsley

  13. lemon slices

Instructions Jump to Ingredients ↑

  1. Cut chicken into 2-4 inch square pieces

  2. Place between sheets of plastic wrap and flatten with mallet to about 1/4 inch thickness, and double the diameter

  3. Combine flour, salt, pepper and garlic powder

  4. Coat chicken with flour mixture

  5. Heat oil and butter in a heavy skillet

  6. Add chicken, sprinkle with salt and pepper

  7. Brown quickly on both sides, then remove and place on warm platter

  8. Skim off any excess fat

  9. Add wine vinegar, white wine, lemon juice, and capers (optional)

  10. Heat to a boil scraping the bottom of the pan consistently

  11. When reduced to about 4-5 Tablespoons of liquid, pour over chicken, sprinkle fresh parsley and garnish with lemon slices with and serve!


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