4 medium boneless skinless chicken breasts
1/2 cup flour, divided
1 teaspoon salt
2 teaspoons olive oil
2 tablespoons butter
2 tablespoons garlic, minced
1/2 cup chicken stock
1/4 cup dry white wine
1 large lemon
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped
1) Place each chicken breast between two sheets of wax paper. With a mallet, flatten each to about 1/4 inch thick. (This is not necessary if you buy think sliced chicken breasts)
2) In one pie plate, beat eggs slightly. In another pie plate, mix 1/4 cup flour with salt.
3) Coat chicken with flour mixture, then dip in egg. We dipped the chicken in flour one more time and then put it on a plate until all the chicken was coated so some didn't cook more than others. Add more flour and salt as needed.
4) In nonstick skillet, heat olive oil over med high heat until hot. Stir in 1 Tbsp butter until melted.
5) Add chicken. Cook 5 minutes to brown, then reduce heat to med.
6) Turn chicken and cook about 4-5min more until juice runs clear when pierced. Then transfer chicken to a warm dish.
7) Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
8) In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
9) Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken. Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
10)Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.
Read more at: http://www.food.com/recipe/skillet-lemon-chicken-with-capers-281300?oc=linkback