Ingredients
The following ingredients have 4 Servings
- 3 boneless skinless chicken breasts
- 1/2 cup flour for dusting
- 3 tablespoons olive oil
- 3 tablespoons butter (divided)
- 2 garlic cloves (minced)
- 1 cup dry white wine
- 2 cups chicken broth
- 2 - 3 tablespoons capers
- 3 small lemons
- Salt and pepper
- 3 tablespoons Italian parsley (chopped)
- Freshly grated Parmesan cheese (for garnish)
- 5-6 fresh basil leaves (thinly sliced, for garnish)
Instruction
- Add the olive oil and 2 tablespoons of the butter to a wide pan and heat over medium-high heat.
- Using a sharp knife, slice the chicken in half horizontally to create two, thin cutlets.
- Lightly sprinkle both sides of the chicken with salt and pepper and dust them with flour, shaking off the excess.
- When the oil and butter are hot, add the chicken and cook for 2 to 3 minutes per side, or until lightly browned.
- Remove the chicken from the pan and set aside.
- Turn the heat down to medium, and add the garlic. Cook for approximately 30 to 60 seconds, stirring constantly.
- Add the wine and use a spatula to scrape up all of the bits that are on the bottom of the pan. Simmer for two minutes.
- Add the capers, broth and remaining butter to the pan and stir to combine.
- Return the chicken to the pan and simmer for three to four minutes.
- Turn the heat off and squeeze the juice of two lemons all around the pan. Stir to combine.
- Taste the sauce and adjust the salt and pepper to your liking.
- Sprinkle in the parsley just before serving.
- To serve, arrange the chicken on a platter and pour all of the pan sauce over the chicken.
- Thinly slice the remaining lemon and top each piece of chicken with a slice of lemon.
- Sprinkle the entire platter with finely sliced basil and a few shavings of fresh Parmesan.
