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READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken between 2 large sheets of plastic wrap.
  2. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
  3. Sprinkle chicken with salt and pepper.
  4. Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside.
  5. Place additional flour in shallow baking dish.
  6. Dip chicken into flour to coat; shake off excess.
  7. Heat 1 tablespoon oil in each of 2 heavy large skillets.
  8. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side.
  9. Transfer chicken to platter; tent with foil to keep warm.
  10. Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat.
  11. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
  12. Stir in capers, parsley and remaining 2 tablespoons butter.
  13. Season sauce to taste with salt and pepper.
  14. Pour sauce over chicken and serve.

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