Ingredients

The following ingredients have 4 Servings
  • 1/2 cup white wine
  • 2 teaspoons minced garlic
  • 1/2 cup butter ((1 stick))
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 lemon
  • 2 boneless, skinless chicken breasts (pounded to 1/4-inch and cut in half)
  • salt and pepper
  • 1/3 cup all-purpose flour
  • 1/4 cup extra light olive oil
  • 1 tablespoon capers
  • Parsley for garnish

Instruction

  • In a small saucepan, combine wine and garlic over medium heat. Bring wine to a boil, reduce heat to a simmer until wine is reduced in half, about 3 to 4 minutes. Pour through a strainer into a bowl to remove garlic.
  • Rinse out saucepan, add butter and place over medium heat. When butter has melted return wine to pan along with cream and salt.
  • Cut lemon and half and squeeze juice of one half into saucepan.. Bring to a boil and simmer 10 to 12 minutes.. Cover and remove from heat.
  • Heat olive oil in a large skillet over medium-high heat.
  • Coat each piece of chicken in flour and season with salt and pepper. Place in skillet and sauté about 4 minutes per side.
  • Arrange chicken on a serving platter. Sprinkle with capers, and spoon sauce on top. Garnish with parsley and lemons if desired.