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Recipe from: Nick Sundberg
This dish can also be made using thin veal scallops instead of chicken.
4 boneless, skinless chicken breasts
2 tablespoons olive oil
½ cup flour
salt and white pepper to taste
1 cup chicken broth
¼ cup dry white wine
1 tablespoon lemon juice
1 ½ teaspoon cornstarch, mixed with a little cold water
1 tablespoon capers
1 tablespoons parsley, chopped
Heat the oil in a heavy skillet. Season the flour lightly. Dredge the chicken in the flour and add to the oil until fully cooked. Remove the chicken. Keep warm. Add the broth, wine, and lemon juice to the hot pan. Over medium-high heat, allow the mixture to boil. Whisk in the cornstarch mixture and return to a boil (sauce will be somewhat thin). Remove from the heat and toss in the capers. Serve over the chicken. Garnish with the parsley.