| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | October 199 | 1 | servings | |
INGREDIENTS
| A; (3/4-pound) whole | ||
| ; skinless boneless | ||
| ; chicken breast, | ||
| ; halved lengthwise | ||
| 2 | tb | Unsalted butter |
| 1 | tb | Vegatable oil |
| 2 | tb | Dry white wine |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Drained bottled capers; chopped |
| 3 | tb | Minced fresh parsley leaves |
INSTRUCTIONS
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat saute the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken. Serves 2. Gourmet October 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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