Ingredients
- 4 boneless skinless chicken breast halves, pounded thin
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 teaspoons butter
- 1/4 cup chicken broth
- 1/4 cup white wine
- 3 teaspoons lemon juice
- 3 teaspoons capers
Make it step by step
- Combine flour, salt, and pepper in a shallow dish.
- Coat each breast with flour mixture.
- Shake off excess.
- In a skillet, melt the butter.
- Add the chicken breasts and saute; (turning once) over medium heat for 5 minutes or until cooked through.
- Remove chicken from skillet.
- In same skillet, combine the chicken broth, wine, and lemon juice.
- Boil sauce, reducing it by one third.
- Top chicken with sauce.
- Sprinkle with capers.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.