Steps:
- If you're not using scallopini, pound your chicken breasts until they're about a 1/4 inch (5 mm) thick. Season with salt and pepper on both sides and dredge in flour. On medium-high heat, heat up your olive oil in a frying pan, and when it's hot, add the garlic and capers and cook for 1 minute or so. Add your chicken breasts to the pan and lightly brown them on both sides. Pour in the wine, add the butter, lemon zest and juice, then some salt and parsley. Let that cook for a couple of minutes, until the wine reduces and the sauce thickens up. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love