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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A delicious recipe I'd like to try from Tuscany Restaurant (opened ten years ago by Mark Eaton, former Utah Jazz center and an all-around really great guy) in Salt Lake City. Ingredients:
4 boneless skinless chicken breasts |
flour |
salt |
fresh ground pepper |
3 ounces white wine (3/8 cup) |
1/4 cup lemon juice |
3/4 cup chicken broth |
1/2 cup butter, cut into cubes |
1/4 cup olive oil |
1 ounce capers |
Directions:
1. Place chicken breasts between layers of plastic wrap and pound to about 1/4” thick using the flat side of a meat mallet; set aside.
2. Heat 1/4 cup olive oil in a large sauté pan; once oil is hot, lightly dust chicken breasts with flour and place in pan; season (top-side only) lightly with salt and pepper then cook for 1 and a 1/2 minutes; turn over.
3. Add wine, lemon juice, and chicken broth in that order; allow chicken breasts to cook (over high heat) in this sauce for 2 minutes; remove chicken to a serving plate, leaving sauce in pan.
4. Add the capers to the sauce and whisk in butter cubes; once butter is half-way melted, remove pan from heat and continue to stir until the butter is melted; pour sauce over the chicken breasts and serve.
5. NOTE: Go easy with the salt shaker as the capers add sodium to the sauce.
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