with white wine, lemon, caper sauce
4 servings
total time; 20-40 minutes
prep time: 15-20 minutes
cook time: 20 minutes
Ingredients
4 boneless, skinless chicken breasts
Kosher salt & freshly ground black pepper
1 c. all purpose flour
2 large free range eggs
1 T. water
1/2 c. grated Parmesan cheese
1 c. Italian seasoned bread crumbs
olive oil
5 T. butter, room temperature, divided
1/2 c. freshly squeezed lemon juice (2-3 lemons), *reserve skins for sauce
1/2 c. dry white wine
2 T. Capers + caper brine
Thin sliced fresh lemon & rosemary sprig as a garnish
Directions
Preheat oven; 400
Lightly oil a sheet pan. Place each chicken breast between 2 sheets of parchment paper or in a strong plastic bag. Pound out to 1/4” thick. Sprinkle both sides with salt & pepper.
Mix the flour, 1/2 t. salt, and 1/4 t. fresh ground pepper in a shallow plate. On a second plate, beat the eggs & 1/2 T. of water together. Place the bread crumbs mixed with the Parmesan cheese on a third plate. Dip each chicken breast first in the flour, shaking off excess flour, then into the egg mixture, & onto the bread crumbs & cheese.
Heat 1 T. olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts & cook until lightly browned, about 3 minutes on each side. Place on sheet pan & bake for about 10 minutes while you prepare the sauce.
Sauce;
In your previously used pan bring the following to a simmer over medium to medium high heat;
1 T. butter, lemon juice, wine, capers, brine, salt, pepper & reserved lemon halves. Cook until the mixture reduces to about 1/2, about 4 – 5 minutes.
Remove from heat & whisk in remaining butter. Discard the lemon halves.
Plate with 1/2 chicken breast per person. Spoon sauce over chicken breasts.
Garnish with a slice of lemon & a sprig of fresh rosemary.
*if you prefer a thicker sauce; whisk in 1 or 2 T. flour with the 1 T. butter at the start, but remember NO lumps allowed!
I served this dish with;
Fresh Angel hair pasta with my homemade red sauce & burnt sage butter
Fresh garden greens with a light Champagne vinaigrette
Steamed Banana Squash (mashed like potatoes, nothing added)
Garlic-Rosemary Bread with burnt sage butter
Dessert (served in mini ramekins);
1 melon ball scoop of “McConnell’s” Chocolate-Orange Ice cream
1 melon ball scoop of “‘McConnell’s” Peppermint stick ice cream
Pour a splash of freshly pressed espresso over the top of each dessert & it will melt in your mouth…
enjoy!
