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
- Chicken Breast Boneless/Skinless
- Salt and Pepper
- Olive Oil