4 chicken breasts, boneless and pounded into cutlets
4 lemons sliced, thin
1/4 cup white wine
1 cup chicken stock
1/4 cup butter or alternative
1/4 cup olive oil
1/4 cup capers, rinsed
chopped parsley for garnish
2 cups flour mixture:(1 tsp ea. ground pepper, granulated garlic, and paprika mixed into the flour)
Basic Preparation
Using a large heavy duty ziploc bag and meat mallet, pound the chicken breasts into a 1/4" cutlets. Dredge the breasts in the seasoned flour mixture. Shake off the excess and saute in butter/alternative and olive oil in a large saute pan over medium heat. Saute until golden brown on both sides. Remove the chicken to a release sprayed oven proof baking dish and set aside.
Now add wine, chicken stock and reduce the liquid by one third, making sure to scrape all goodies off the bottom of the saute pan. Add the lemon slices and capers to the liquid and continue to cook an additional three minutes. Pour the mixture over the chicken and place the lemon slices on each piece of chicken. Bake at 350 degrees, uncovered for 45 minutes. Remove from the oven and serve on a bed of whole wheat pasta or wilted spinach, making sure that every serving is drizzled with sauce and garnished with the sauteed lemon slices and capers. Finish the presentation with chopped parsley.
Yield:4 servings
Prep time:20 minutes
Cook time:30 minutes combined
