2 Boneless chicken breasts sliced in half or 3 slices
2 tablespoons Butter
1 tablespoons Olive oil
1/4 cup flour
3/4 teaspoon paprika
3/4 - 1 cup dry white wine
3 tablespoons lemon juice
Freshly ground pepper (white or black) to taste
1 tablespoons Butter (for sauce at finish)
3 tablespoons capers
Rinse chicken breasts under cold running water, drain, put on paper towel. Pat dry.
Slice the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.
Mix flour, paprika, salt and pepper
Dredge chicken in flour.
Heat butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. Remove to a warm platter; you can place platter in warm oven.
Add lemon and wine to pan; deglaze (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce. Bring to a simmer, reduce heat to medium-low, let sauce thicken.
When sauce is thickened, swirl in butter. Add capers. Pour pan juices over chicken. Serve.
Please log in to dish on this post.