Chicken with Capers
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What are capers, anyway? They're the buds of a shrub that grows in the Mediterranean that are pickled and used for garnish and seasoning. They give dishes a unique taste that's delizioso!
What You'll Need
- 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total), pounded to ¼-inch thickness (see Option)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup (1/2 stick) butter
- 1/3 cup dry white wine
- 1 tablespoon capers
- 1 lemon, cut in half
What to Do
- Season chicken with salt and pepper. Place flour in a shallow dish. Place beaten eggs in another shallow dish.
- Coat chicken breasts with flour then dip in the eggs while melting the butter in a large skillet over medium-high heat. Cook chicken 3 to 4 minutes per side, until golden.
- Add wine and capers to skillet and squeeze lemon over chicken. Cook 2 to 4 more minutes, or until chicken is cooked through and sauce begins to glaze the chicken breasts.
To make Veal with Capers, just substitute about 1 pound of pounded veal cutlets for the chicken breasts, cooking in more than one batch, if necessary.