This recipe was my grandmothers. We usually pound the chicken breasts with a meat tenderizer to make it thin, but you can also buy thin sliced chicken cutlets if you want to skip that step.
It tastes light and lemony, but it's also rich in flavor. We doubled this recipe and for some reason, the store only had these giant capers but they were pretty tasty. You can also sprinkle fresh parsley over the finished product if you like.
Recipe and Photos by halftomatohalfpotato
2 chicken breasts (cut in half, then pounded thin with meat tenderizer)
salt & pepper
flour, for dredging (about 1 cup)
1 teaspoon garlic salt
6 tablespoons olive oil
6 tablespoons butter
1/3 cup freshly squeezed lemon juice
1/2 cup dry white wine
1/2 cup chicken broth
capers (can use as many or as little as you like)
Cut a chicken breast in half and then cover it with Saran Wrap (or put it between two pieces of wax paper).
Pound chicken until it's about 1/4 inch thick.
-Once all chicken is thinned, set it aside
-In a small bowl, mix together flour and garlic salt
-In a large skillet, melt butter & olive oil (over medium high to high heat)
-Dredge chicken in flour mixture, shake off excess
-Once butter and olive oil are bubbling, add floured chicken breasts to skillet
-Brown chicken on both sides, NOT cooking through
-Remove chicken from skillet
-Into the pan drippings, whisk in lemon juice, wine, broth, and capers
-Bring to a boil and then add the chicken back to the skillet
-Cover and simmer for about 5 minutes, or until chicken is cooked through
(NOTE: you may have to add a little flour to the sauce if it doesn't thicken enough on its own)
-Remove chicken to serving platter, pour the sauce over the chicken and serve