| 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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