Every Monday I’ll be sharing a recipe that I love. I love to cook and bake but since I haven’t had much time as I have in the past to do so, I’ll be sharing mostly easy, delicious, low calorie meals that you’ll be sure to love. Please let me know if you want me to share anything in particular or if you have a great recipe that you love, please tweet me @ alexis_jordana to share!
4 chicken breasts, skinless and boneless, pounded thin
2 tsp. kosher salt
2 tsp. black pepper
1/2 cup flour
1 tbsp. vegetable oil
2 tbsp. unsalted butter
3 tbsp white wine
4 tbsp lemon juice
1/2 cup capers (drained)
1/2 cup chopped fresh parsley leaves (optional)
Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts in flour mixture. Shake off the excess.
In a large frying pan, heat butter and vegetable oil over medium heat. Add chicken breasts. Cook about 4 minutes on each side until tender and opaque. Remove and keep warm.
Add wine to pan juices. Cook 1 minute, scraping up brown bits from bottom of pan. Add lemon juice and bring to a boil. Return chicken to pan, cover with lemon slices and cook until sauce thickens slightly, about 3 minutes. Serve garnished with capers and parsley.
On the side: For a vegetable, try either peas, broccolini, or roasted string beans and asparagus. I make a delicious, garlic infused broccolini. To make it, place broccolini in a sauce pan, add 2 tbsp olive oil, 4 cloves of garlic, 2 tbsp of lemon juice and cook on medium-low heat until the broccolini is slightly browned and soft.
1. Cut 4 breasts of chicken in half so there are 8 (for leftovers the next day). It is also thinner which gives off more taste. If you only want 4 pieces, cut 2 breasts in half.
2. Put the chicken over pasta or rice pilaf for an added starch. If adding pasta or rice, you might want to double the sauce (especially if you’re making 8 pieces of chicken)