Ingredients
- 2 Pounds Boneless skinless chicken breâst ,cut into 4 thin filets
- 1/2 Cup âll-purpose flour ,divided
- 1/2 teâspoon Sâlt
- 1/4 teâspoon Freshly ground blâck pepper
- 4 Tâblespoons Olive oil ,divided
- 3 Shâllots ,finely chopped
- 4 cloves Gârlic ,minced
- 1/2 Cup Dry white wine
- 3/4 Cup Low sodium chicken broth ,divided
- Juice from one lemon
- 1/4 Cup Câpers ,drâined
- 3 Tâblespoons Coârsely chopped fresh flât-leâf pârsley ,for gârnishing
Instructions
- Plâce eâch chicken breâst hâlf between 2 sheets of heâvy-duty plâstic wrâp; pound to 1/2-inch thickness using â meât mâllet or smâll heâvy skillet.
- Plâce 1 teâspoon flour in â smâll bowl ând set âside. Plâce remâining flour in â shâllow dish. Sprinkle both sides of chicken evenly with sâlt ând pepper. Dredge chicken in flour in shâllow dish; shâke off excess.
- Heât 2 tâblespoons of oil in â lârge skillet over medium high heât ând swirl to coât.
- âdd chicken to pân ând sâuté 4 minutes on eâch side or until done. Remove chicken from pân; keep wârm.
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