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Instructions |
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Combine flour, salt and pepper in shallow pie plate.
Reserve 1 tbsp. flour mixture
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Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling oin, pound chicken to 1/2 inch thickness. Coat chicken with flour mixture, shaking off excess.
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Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.
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Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken. Garnish with lemon slices and parsley.
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Originally Submitted
11/29/2013
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