Ingredients

The following ingredients have 4 Servings
  • 2 large boneless and skinless chicken breasts halved horizontally to make 4
  • 2 tablespoons flour ((all purpose or plain))
  • 2 tablespoons fresh Parmesan cheese (finely grated)
  • 1 teaspoon salt
  • 1/4 teaspoon black cracked pepper
  • 4 tablespoons unsalted butter (divided)
  • 2 tablespoons olive oil (divided)
  • 4 large cloves garlic (minced)
  • 1/4 cup dry white wine ((can be omitted))
  • 3/4 cup chicken stock
  • 2 tablespoons fresh lemon juice
  • 1/4 cup brined capers (rinsed)
  • 1/4 cup fresh parsley (chopped)
  • Parmesan Cheese to serve

Instruction

  • In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
  • Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
  • In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
  • Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes).  Adjust salt and pepper if needed.
  • Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
  • Garnish with parsley and serve immediately with parmesan cheese, if desired.