Anybody else love capers? That’s my favorite part about eating this. I’ve got a serious salt addiction. You can’t go wrong with all the flavors going on in this meal though. Two thumbs up!
Original Recipe from “Chicken Breasts” by Diane Rozas
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Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 3 tbsp Butter
- 1 tbsp olive oil
- 2 cloves garlic
- 8 oz Sliced Mushrooms
- 3 tbsp Lemon Juice
- 1/2 cup Dry Marsala or Cooking Wine
- 2 tbsp Capers
- 3 tbsp Parsley
- 1/2 Lemon
- Salt and Pepper to Taste
- Gluten-Free or Regular Flour for dredging
Ingredients
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Instructions
- Pound chicken to about ¼ inch between 2 pieces of wax paper. NOTE: It’s mainly the thickest part that needs flattening. This evens out the thickness for even cooking
- Season chicken breasts generously with salt and pepper on both sides. Dredge them in flour and shake off excess
- Preheat pan over medium-high heat, melt the butter with the olive oil. Add the garlic and saute briefly. Add the chicken breasts and saute 1 to 2 minutes on each side or just until very lightly browned. Remove and set aside
- Add the mushrooms to the pan (Add more olive oil and butter if needed) and saute over medium heat for about 1 minute.
- Return the chicken to the pan; stir in the lemon juice and wine and simmer, covered for 10 minutes or until chicken is done.
- Add the capers and heat through. Put the chicken on a platter, spoon on the juices and garnish with parsley and lemon slices.
