I love the tart flavors of lemon juice and capers in this dish, and it’s so quick! I often serve it with smashed potatoes sauteed in butter, since the tartness of the sauce blends really well with the potatoes.
4 chicken breasts, well-flattened (you can use a plastic bag and rolling in, or lay the chicken between layers of waxed paper. It’s inmportant to get the chicken very thin so it cooks quickly.)
1 Tbsp Olive oil
Sprinkle a little salt on the chicken breast and roll it in some flour in a pie pan. Heat the oil in a saute pan, and saute the chicken breasts for a few minutes, flipping half way to cook both sides. Don’t overcook the chicken. Remove from the pan.
1 onion, thinly sliced
2 cloves garlic, crushed
Add a little more oil if needed, and add the onion and garlic to the pan, cooking for three minutes.
1/4 cup dry white wine
juice of one lemon (hold back a little to squeeze on at the end)
1/2 cup chicken broth
2 Tbsp butter
1/4 cup fresh parsley
3 Tbsp capers
salt & pepper to taste (1 tsp salt and 1/4 tsp black pepper?)
Add the wine to the frying pan, scraping to get up any bits stuck on the pan. Add everything else except the chicken back in and cook for another 3-4 minutes. Add the chicken back in and let is simmer for 3-4 more minutes. Check the seasonings, add the last bit of lemon juice and serve.