I N G R E D I E N T S
4 chicken breasts pounded to about
1/2 inch thick or cut in half cross-wise
2 cups all-purpose flour
salt to taste
freshly ground black pepper
2 tablespoons of olive oil
Sauce
1 1/2 tablespoons flour
1 cup chicken broth
1/2 lemon juiced (about 1 1/2 tablespoons)
1/2 cup white wine
3 tablespoons capers drained
2 tablespoons fresh parsley chopped
1 cup of heavy cream
1 lemon zested
1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1/2 lemon juiced (about 1 1/2 tablespoons)
1/2 cup white wine
3 tablespoons capers drained
2 tablespoons fresh parsley chopped
1 cup of heavy cream
D I R E C T I O N S
Combine 1/2 cup of flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture.
Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook
in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm. In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes. Gradually stir in chicken broth whisking after each addition until smooth. Add lemon juice, white wine, heavy cream and capers. Simmer 3 minutes, whisking occasionally. Add chicken back to pan and simmer 2-3minutes. Stir in parsley and serve over angel pasta or desired side.
Salt & pepper to taste