| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole chicken breasts; skinned; boned and halved |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
|
|
Paprika |
| 1/2 |
c |
Butter |
| 1 |
tb |
Olive oil |
| 4 |
tb |
Dry sherry or dry red wine |
| 3 |
tb |
Fresh lemon juice |
| 1 |
|
Lemon; sliced |
| 3 |
tb |
Capers |
| 1/3 |
c |
Fresh minced parsley |
|
8 |
servings. |
INSTRUCTIONS
Flatten chicken breasts until about 1/4 inch thick. Combine flour, salt,
pepper and paprika in a bag. Add breasts and shake well. Heat butter and
olive oil in skillet until bubbly. Saut. chicken breasts a few at a time
for 3 to 5 minutes on each side. Drain and keep warm. Drain off all but 2
Tablespoons oil. Stir in sherry or wine, scraping the bottom of the skillet
to loosen any browned bits. Add lemon juice and slices and heat. Add capers
and sprinkle with parsley. Pour sauce over the chicken breasts. Yield: 4 to
MRS. ROBERT M. EUBANKS, JR.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: He’s holding your atoms together”