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Instructions |
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Coat chicken with flour and salt & pepper. In a large pan, heat 2 tbsps butter. Brown chicken on each side and set aside in a platter.
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Add remaining 2 tbsps butter ans sauter garlic for 1 minute. Add wine (or stock or both), lemon juice and bouillon cubes if using water. Heat to simmer and sauce will thinken slightly.
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Add capers and chicken back to the plan (to finish cooking chicken) - time depends on how thick the chicken is.
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Simmer and Serve.
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| Serving
Suggestions |
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Good over rice or coucous and I usually make asparagus with it too
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Originally Submitted
3/17/2011
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