My cousin gave me some wonderful, homegrown lemons, and so, when life gives you lemons…do make something wonderful out of them.
- 4 skinless boneless chicken breast halves (I used organic whole, cut up chicken)
- 3 tablespoons butter, room temperature
- 1 1/2 tablespoons all purpose flour
- Additional all purpose flour
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 1/4 cup fresh lemon juice, plus extra slices for garnish
- 1/4 cup canned low-salt chicken broth (I used organic vegetable broth)
- 1/4 cup drained capers
- 1/4 cup chopped fresh parsley
- Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. (If you use whole, cut up chicken slice up the breast portions to have thinner slices)
- Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
- Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. (For whole, cut up pieces cook them in batches). Transfer chicken to platter; tent with foil to keep warm. (For whole, cut up chicken, arrange pre-cooked chicken in a deep baking pan and place in the oven under convection broil for another 10 minutes each side or until golden brown and thoroughly cooked). Keep warm and set aside.
- Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.