Take a spilt breast and tenderize.

Coat the breast in seasoned flour. No egg wash!

Heat canola or olive oil in your pan with a half stick of butter and drop in your breast.

Brown nicely on both sides and let rest.

In your other pan, reduce a 1/2 cup of white wine of your choice and incorporate about 4 knobs of butter slowly. After incorporated, add a splash of lemon juice and a 1/4 cup of capers. Stir gently

Pour sauce over chicken and serve. You can garnish with parsley or basil.

  • 2.0 Nonstick Sauté Pan
  • 1.0 Rubber Spatula
  • 1.0 Bowl
  • 1.0 Plate
  • White Wine
  • Capers
  • Chicken Breast Boneless/Skinless
  • Butter
  • Salt and Pepper
  • Flour
  • Olive Oil