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Instructions |
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Carefully pound chicken breast to 1/4 to 3/8 inch thickness.
Season with salt and pepper.
Dredge lightly in AP flour.
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Heat 2 tbsp. vegetable oil in skillet.
Sear each chicken breast about three minutes per side until done.
Remove from skillet.
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Deglaze skillet with 1/4 cup white wine or chicken stock.
Add parsley, lemon juice, and capers.
Cook for two to three minutes.
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Add two to three tbsp butter to swirl in.
Plate chicken breasts and top with sauce and pine nuts.
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Originally Submitted
8/13/2009
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