Sunday, February 13, 2011

Lemon Chicken with Capers

4 boneless, skinless chicken breasts
1/2 cup flour
1/4 c. butter
2 tsp. chopped garlic cloves
1/2 c. dry white wine (Pinot Grigeo)
2 Tbsp. fresh lemon juice
Salt & Pepper to taste
1 heaping Tbsp. capers (drained)
Chopped parsley (garnish)
Parmesan cheese

Pound each chicken breast to about 1/4 inch. Melt butter in pan on medium high. Coat the chicken with flour. Salt and pepper chicken as desired.When butter is hot, add chicken and garlic and brown on both sides (about 6 minutes per side) until chicken is done. Add wine and lemon juice. Heat until bubbly. Sprinkle with capers and garnish with parsley. Sprinkle with freshly grated Parmesan cheese.

Serve with pasta noodles coated with jarred or homemade pesto sauce, cooked broccoli and strawberries (when in season).

**This meal takes about 20-30 minutes to make!

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