| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main, Dish, Poultry | 1 | Servings | |
INGREDIENTS
| 1 | Double chicken breast(cut into halves); pounded thin, see below for chicken prep | |
| 2 | ts | Unsalted butter |
| 3 | tb | White wine |
| 1 | ts | Lemon juice |
| 1/4 | ts | Lemon zest |
| 1 | ts | Capers |
| 2 | ts | Parsley; fresh, minced |
| 3 | tb | Whole butter; room temp |
INSTRUCTIONS
1. Pound chicken breasts thin, salt & pepper. 2. Dredge breasts through flour and tap off extra. 3. Saut chicken breast in butter just to the point of being done. Do Not Overcook! 4. Deglaze pan with wine & lemon juice. 5. add capers, zest, & parsley, Reduce by 3/4. 6. Remove from heat and swirl 3 Tablespoons butter into pan for the butter sauce. 7. Serve right away, pour sauce over chicken. NOTES : Dinner for Two Recipe by: S.C.I. - Jamie Posted to recipelu-digest Volume 01 Number 505 by CuisineArt <CuisineArt@aol.com> on Jan 12, 1998
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