Coat saute pan with oil and heat over medium-
large saucepan and cover with cold, salted water. Bring to
Heat oil in a large skillet on high heat. Dust chicken pieces in flour, shaking off excess. Cook in 2 batches, 1-2 mins each side, until golden. Remove from pan and set aside.
Cook capers in same pan for 1 min, until crisp. Remove to a plate.
Add wine to pan to deglaze. Simmer 1 min. Return chicken to pan with lemon juice. Simmer 1-2 mins. Remove from heat. Add half of the parsley and lemon peel. Season to taste.
Serve chicken slices with sauce. Top with capers, and remaining parsley and lemon peel. Accompany with asparagus.
ach chicken breast smooth side down.
Gently pound with flat side
Chicken:
1) Season chicken with salt and pepper. Dredge chicken in flour and
Butterfly the chicken breasts, and
arm.
Season the chicken breast pieces with salt and pepper and
t dry chicken.
Pound chicken flat
Coat chicken cutlets with flour.
Cook Angel Hair
Fill a large pot with lightly salted water and bring
Place chicken between 2 large sheets of
Saute garlic and yellow and green onions in olive oil until tender; remove and set aside.
Pound chicken breasts flat.
Mix salt and pepper with flour in flat dish.
Cover chicken with flour.
Lightly brown the chicken in butter 2 to 3 minutes per side.
Add the onions and garlic.
Over high heat, add sherry, lemon juice and capers.
Mixture should thicken into nice gravy for over chicken.
If too thick, may thin with chicken stock. Garnish with chopped parsley and lemon slice.
rinkle both sides of chicken breasts generously with salt and pepper.
Season chicken with salt and pepper. Dredge chicken in flour and shake
Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture.
Shake off excess.
In a skillet, melt the butter.
Add the chicken breasts and saute (turning once) over medium heat for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.
Prepare the chicken breasts, then place each between
Pound chicken breasts until thin (about 1/
ziploc bag. Add chicken one piece at a time
Dredge chicken in flour.
Brown in oil and margarine in a large skillet over medium high heat.
Remove to a plate and keep warm.
Add garlic and saute quickly.
Add wine and cook over high heat.
Add chicken back inches.
When liquid is reduced by half, remove the chicken to a warm plate, and add the juice from the lemon to the sauce.
Pour the sauce over the chicken and sprinkle with parsley and capers.
Spread pine nuts on baking dish and roast for about 4 minutes at 400\u00b0. Gently pound chicken breasts thin.
Salt and pepper. Heat oil in skillet and saute chicken until cooked.
Remove from pan and place on warm plate.
Drain skillet, add wine and bring to boil, scraping bottom of pan, reduce by half over high heat and add lemon juice and capers.
Remove from heat and add butter, whisking 1 tablespoon at a time.
Add any juice from chicken on platter.
Pour sauce over chicken and sprinkle with pine nuts.