6 Servings 15 min Cook
12 Breast, bone and skin removed Chicken Breast
2 Tbsp Butter
2 Tbsp Garlic
3 Cup Chicken Stock
8 Fl oz White Wine
1/4 Cup Lemon Juice
1 1/2 Tsp Wheat Flour
2 Tbsp, drained Capers
1 Tbsp Parsley
In a nonstick skillet, heat olive oil over med high.
Stir in 1 tbsp of the butter until melted.
Add the thinly pounded chicken.
Cook 5 min to brown, then reduce heat to med.
Turn chicken and cook about 4-5 minutes 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.
Enjoy!
