Serve this flavorful dish on a bed of rice or butter noodles.
Serves 4
4 chicken breasts, 6–8 oz. each, skinless and boneless, pounded to ¼-inch thickness
1 cup all-purpose flour
½ cup canola oil
1½ cups chicken stock
½ cup white wine
¼ cup freshly squeezed lemon juice
4 cloves garlic, minced
1 tbsp. unsalted butter
1 tbsp. capers, drained
sea salt
freshly ground black pepper
1. Place the flour in a shallow dish. Dredge the chicken through the flour.
2. Heat the oil in a skillet over medium-high heat. Add the chicken and cook until lightly browned on both sides, about 2 minutes on each side. Drain off the oil. Add the chicken stock, white wine, lemon juice, garlic, butter, and capers. Cook until the sauce thickens slightly. Salt and pepper to taste.