A classic, crowd-pleasing entrée for any gathering.
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- 4 boneless skinless chicken breasts
- 1 cup plus 1 tablespoon all-purpose flour, divided
- 1 1/4 teaspoons salt, divided
- 3/4 teaspoon ground black pepper, divided
- 8 tablespoons butter, divided
- 4 tablespoons olive oil, divided
- 3 tablespoons capers
- 1 tablespoon minced garlic
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1/4 cup fresh lemon juice
- Garnish: lemon slices, fresh parsley
- Preheat oven to 200°. Line a baking sheet with parchment paper; set aside.
- Cut each chicken breast in half crosswise. Place chicken pieces between plastic wrap, and pound with a meat mallet to 1/8-inch thickness.
- In a shallow dish, combine 1 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge chicken in flour mixture, shaking off excess.
- In a large nonstick skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add half of chicken; cook until golden brown, 1 1/2 to 2 minutes per side; repeat process with 2 tablespoons butter, 2 tablespoons olive oil, and remaining half of chicken, wiping out skillet between batches. Place chicken on prepared pan, and place in oven to keep warm.
- Return skillet to stove top over medium heat. Add remaining 4 tablespoons butter; heat until melted. Add remaining 1 tablespoon flour; cook, stirring constantly, for 2 minutes. Add capers and garlic, and cook for 1 minute. Add chicken broth, wine, and lemon juice, remaining 1/4 teaspoon salt, and pepper. Cook, stirring frequently, until slightly thickened, 4 minutes. Add chicken to pan, turning gently to coat chicken. Garnish with lemon slices and parsley, if desired.
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