A good friend in San Diego says that this is her absolute favorite chicken entree so I’m dedicating this post and my version of this well-known dish to her. Coincidentally, when I served it to my husband he said it tasted like the one at The Godfather restaurant …very high praise coming from him, especially since we’ve dined their many times over the years with friends (even celebrating a pre-honeymoon dinner with our out-of-town guests).
To simplify things I purchased thinly sliced chicken breasts, which eliminated having to pound the breasts to the desired thickness. In my local grocery store I found thinly sliced breasts from Perdue. Check with your local grocer to see if they carry a similar product.
4 chicken breasts , pounded to 1/4-inch thickness or 1 package thinly sliced chicken breasts
3/4 c flour
1 tsp salt
1/2 tsp ground black pepper
1 tbsp good quality olive oil
2 tbsp unsalted butter, divided
1/3 cup dry white wine
4 tbsp fresh lemon juice
3 tbsp capers, drained
1 small lemon, cut in half and sliced thinly
2 tbsp flat leaf parsley, chopped
Heat oil and butter in large skillet or saute pan over medium heat.
Combine flour with salt and pepper in a shallow bowl. Dredge chicken in flour mixture and add to skillet. Do not crowd pan. Cook for 2-3 minutes on both sides. Remove chicken to platter lined with paper towels.
Add wine to skillet (replace with water if not using wine) and cook for 1 minute, stirring constantly. Add lemon juice and bring to a boil. Reduce heat to medium-low and return chicken to skillet . Add capers, remaining 1 tbsp butter and sliced lemons. Cook for 3 minutes. Sprinkle chicken with parsley when ready to serve.
Yield: 4 servings