INGREDIENTS

INSTRUCTIONS

:          bones
:          removed
1 c  bread crumbs
:          season crumbs with salt and
:          pepper
4 TB clarified butter
:     1/2 c  white wine
:     1/4 c  lemon juice -- freshly
:          squeezed
:       2 TB capers
:       1 ts garlic -- minced
Cut each chicken breast into 4 equal pieces. Pound the pieces between 2
sheets of waxed paper until the are thin.
Press the chicken fillets into the bread crumbs so that both sides are well
coated. Heat a large skillet until it is very hot.
Add the clarified butter. Add the coated chicken fillets and saute them for
1 to 2 minutes on each side, or until they are golden brown. Add the wine
and lemon juice, and deglaze the pan. Add the capers and garlic. Serves 4.
Posted to MM-Recipes Digest V5 #012 by BobbieB1 <BobbieB1@aol.com> on Jan
11, 1998

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