SKILLET LEMON CHICKEN WITH CAPERS
Steps:
- Place each chicken breast between two sheets of wax paper. With a mallet, flatten each to about 1/4 inch thick. In one pie plate, beat eggs slightly. In another pie plate, mix 1/4 cup flour with salt. Coat chicken with flour mixture, then dip in egg. Put battered chicken on a plate. Add flour/salt as needed until all chicken is coated. In a nonstick skillet, heat olive oil over med-high heat until hot. Stir in 1 Tbsp butter until melted. Add chicken. Cook 5 min to brown, then reduce heat to med. Turn chicken and cook about 4-5min more until juice runs clear when pierced. Transfer chicken to a warm dish. Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet. In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth. Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken. Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened. Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices. Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.
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