Update my dinner status, I'm making this tonight.
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12 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
Cover chicken with plastic wrap and pound chicken breast to 1/4 inch, sprinkle with salt and pepper; dredge in flour
In large skillet warm on med-high olive oil and margarine until sizzeling stops; turn down to med and brown chicken on both sides. Keep temp fairly hot but not splattering all over. You want to seal the chicken and keep all the juices in.
Remove to platter and keep warm in oven at 200
Remove pan from burner to cool a bit; return to burner on low/med and deglaze pan with chicken stock, scrapping the bottom of the skillet, add lemon juice, parsley, and capers; simmer for 5-10 minutes more
Can add wondra to make a thicker sauce if desired
Pour sauce over chicken and serve
