An elegant way to serve chicken for family and friends, one of my favorites.
4 Skinless and boneless chicken breasts
Salt and freshly ground pepper
3 Tbsp olive oil
1/2 CUP white wIne
4 Tbsp capers
1/2 Tbsp butter
Juice from 1/2 lemon
Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make half as thick.
Place each slice between 2 layers of plastic wrap and pound with a pallet until ¼ inch thick. Season each piece with salt & pepper.
Add olive oil to a large skillet over high heat. Add as many of the chicken breasts that will fit in the pan with out overlapping. Brown 2 minutes each side and set aside in a warm oven.
Sauce: Reheat the skillet over medium heat. Add wine and reduce liquid for 3-5 minutes or so, stirring constantly to scrape the brown bits off the bottom of the pan. Stir in capers and lemon juice & butter.
Salt and pepper to taste. Pour over chicken and serve.
Great with steamed asparagus and Fancy Almond-Apricot Basmati Rice:
3 cups hot cooked basmati rice, made with chicken broth instead of water. Mix in 1/3 cup toasted slivered almonds and 1/3 cup chopped dried apricots.