We had this one-dish wonder tonight. Hubby served it with a side dish of fresh, cooked spinach in garlic. Oh my gosh, it was heavenly! And there's no vampires in our home! [ha ha]
Recipe by Fabio Viviani
Yield: 2 servings
2 medium boneless skinless chicken breasts
1 teaspoon salt
1/2-3/4 cup flour
2 tablespoons butter, divided
2 teaspoons plus 1 tablespoon extra-virgin olive oil 2 tablespoons minced garlic
1/2 cup chicken stock
1/4 cup dry white wine
1 large lemon
2 tablespoons drained capers
1 tablespoon chopped fresh parsley
Freshly ground black pepper to taste
the chicken breasts in half horizontally: With the blade of the knife
horizontal to the work surface and with your free hand pressing down
slightly on a chicken breast,
slice horizontally through the breast so that you have 2 same-size
pieces. Repeat with the remaining breasts, so that you have 4 pieces.
Place the 4 pieces of chicken between 2 pieces of plastic wrap and pound them to about 1/3-inch thickness.
Beat the eggs and salt in a shallow bowl large enough to hold a piece of chicken. Place the flour in another bowl.
Coat the chicken first with the egg and then with the flour, tapping off the excess. Discard any unused egg and flour.
medium heat in a nonstick skillet large enough to hold all 4 pieces of
chicken in a single layer, melt 1 tablespoon of the butter and add the 2
teaspoons of olive oil.
Add the chicken and saute until it is golden brown, 3 to 5 minutes on each side.
Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of butter and the 1 tablespoon of olive oil to the skillet.
Add the garlic and capers; saute for 15 seconds.
Add the chicken stock, white wine, and the juice of the lemon.
Boil the sauce to reduce it, about 3 minutes.
the chicken to the sauce, and simmer over medium-low heat until the
sauce thickens a little more, about 10 minutes. Transfer the chicken to a
Add the parsley and pepper to the sauce. Bring it to a boil, and remove it from the heat.
Spoon the sauce over the chicken, and serve.