|
8 |
Chicken breasts, sliced thin |
|
1/4 cup |
Flour |
|
1/4 tsp |
Pepper |
|
1 tsp |
Salt |
|
2 tbsp |
Clarified butter |
|
1 tbsp |
Olive oil |
|
3 tbsp |
Lemon juice |
|
Lemon slices |
|
| 1/4 cup | Chopped parsley |
|
3 tbsp |
Capers |
1. Combine flour, salt and pepper and dredge chicken in mixture to coat.
2. Heat butter and oil in sauté pan and sauté chicken until brown.
3. Remove and keep warm.
4. Deglaze pan with white wine.
5. Add lemons slices, capers and parsley.
6. Use about a fourth cup of wine to deglaze.