Ingredients
Method
- Prep. Pound the chicken breasts flat for more even cooking using the technique found here. Put the flour on a dinner plate, add the salt and pepper, mix, and spread it out on the surface. Lay each breast on the plate one at a time and coat it lightly with the flour on all sides by rolling it around in the white stuff.
- Fire up. Heat the pan a medium-high heat and then add the oil.
- Cook. As soon as the oil starts to sizzle, add the meat and let it cook for about 3 minutes until the bottoms start to turn golden brown. Turn the meat over and cook about another 3 minutes until nicely browned. Remove the meat and put it in a bowl. Cover the bowl with a plate so it stays warm.
- Add to the pan about 1 tablespoon of the flour left from when you coated the meat. Cook the flour about three minutes until the whiteness is gone. Add the wine and lemon juice. Cook the sauce, stirring and scraping the bits from the pan for 2 to 3 minutes until it starts to thicken and doesn't look cloudy. Add the capers and stir. Add the meat and cook another minute or two on each side just to warm it.
- Serve. Move the meat to the serving plates, add the side dishes, and pour or spoon the sauce and capers over the meat. Garnish with fresh parsley and a lemon slice. If there's extra sauce, put it on the rice.
Notes
Other meats. You can use veal, pork, or even turkey if you wish. Just slice it or pound it so it is about 1/2" thick.