2-4 boneless, skinless organic chicken breast halves
1/2 cup flour
1/4 teaspoon salt
Pinch ground black pepper
3 Tbsp grated Parmesan cheese
4 Tbsp olive oil
4 Tbsp butter
3/4 cup chicken stock or dry white wine
2 Tbsp lemon juice
1/4 cup capers
2 Tbsp fresh chopped parsley
Cayenne pepper to taste
Pound the chicken breasts till they are thin – place between parchment to do this.
Coat in seasoned flour with Parmesan cayenne salt and pepper – I usually do this in a ziploc.
Heat olive oil and 2 tablespoons of the butter in a large skillet on high heat. Cook well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured
Served with green beans and riced potatoes – Click Link for Potato Ricer