| 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.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”