Here is an easy, economical, and delicious entrée and side dish that will leave your family crying for more!
Ingredients
1 cup all-purpose flour
Kosher salt, to taste
Freshly ground white pepper, to taste
4 T high-heat vegetable oil, such as safflower, sunflower, peanut, grapeseed oil
2 pounds chicken breast, butterflied and pounded flat
2 cup veal stock, or chicken stock
1 cup dry sherry
2 T lemon juice, from 1/2 lemon, more to taste
4 T capers
4 T unsalted butter
4 T finely chopped Italian parsley
Lemon slices, for garnish
1. Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
2. Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot. Once it is, add the oil and heat for another 30 seconds or so.
3. Now dredge both sides of the chicken breast in the flour mixture.
4. Shake off any excess flour and cook them in batches, rather than overcrowding the pan.
5. Cook 2 to 3 minutes per side or until the chicken is nicely browned.
6. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.)
7. Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
8. Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.
9. Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed.
10. Plate the chicken and garnish with lemon slices. Sauce generously and serve immediately. Also very good over rice. ENJOY!
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