Ingredients

The following ingredients have 4 Servings
  • 2-4 boneless, skinless chicken breasts*
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup flour
  • 2 1/2 tablespoons unsalted butter (, divided)
  • 2 tablespoons extra virgin olive oil (, divided)
  • 2 shallots (, thinly cut)
  • 4 cloves garlic (, thinly sliced)
  • 1/2 cup white wine
  • 1/2 cup low-sodium chicken broth
  • 2 lemons ( , cut into slices)
  • 2 tablespoons capers (, drained)
  • 3 tablespoons Italian parsley (, roughly chopped)
  • 4 cups pasta of choice (, cooked)

Instruction

  • Place each piece of the chicken on a cutting board, cover with plastic wrap and pound to 1/2 inch or less thickness using a meat mallet.
  • Season both sides of the chicken with salt and pepper.
  • Place the flour in a shallow dish, pie plate or dredging bowl. Dredge each piece of chicken in flour and shake off excess.
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Add 1 tablespoon oil to the pan; swirl to coat. Add the chicken to the hot pan, working in batches, sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
  • Heat the remaining 1 tablespoon of oil in the same pan. Add the shallots, cooking for 2-3 minutes. Add the garlic, cooking for 1 minute.
  • Add the wine, bringing to a low simmer and scraping pan to loosen browned bits. Cook until liquid reduces by half.
  • Add the broth to pan bringing back to a low simmer. Cook until reduced by half, approximately 5 minutes.
  • Remove from heat and whisk in remaining 1 1/2 tablespoons of the butter, lemon slices, capers and parsley.
  • Add the chicken back to pan, spoon sauce over pieces and allowing to rewarm.
  • Serve over cooked pasta of choice.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.