When I first met David I wasn't really into cooking, actually we ate out a lot. But I was sure to learn how to cook a few of his favorite dishes. And this dish was one the first few things I learned to make.. :) It's also one of my top 10 favorite dishes I have made so far, even from way back when.
Chicken lightly breaded and cooked in a lemon/butter/wine sauce...Oh boy! I'm glad I have some left over for me tomorrow, if I can make it that long!
- 2 large boneless, skinless chicken breast (1 1/2 lbs)
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup butter, unsalted
- 3 Tablespoons olive oil
- 1/3 cup white wine or chicken broth
- 1/3 cup lemon juice, (about 2 lemons)
- 2 teaspoons capers
- 1/4 - 1/3 cup chicken broth (depends on how lemony you want)
- 1 lemon, sliced
- *Cut chicken breast in half to make 4 equal pieces. Place chicken breast between wax paper and pound until about 1/4 in. thick. In a pie pan combine flour, salt, pepper, garlic powder and paprika. Coat chicken on both sides with flour mixture and shake off excess.
- In a large skillet heat butter and olive oil over medium-high heat until bubbling. Cook chicken breast until light brown, about 2-3 mins per side. Remove chicken and set aside.
- Add wine and scrap skillet to deglaze. Add lemon juice, chicken broth and capers and let cook one min. Return chicken and all drippings to the skillet, top with lemon slices and allow to cook a few mins until chicken is cooked. Taste and if needed add more chicken broth or water. Add salt and pepper if needed.
- Serve over pasta and top with a bit of sauce.
Adapted from my Aunt Angie