Chicken With Garlic, Lemon & Capers

Ingredients:

Serves 2

• 2 boneless chicken breasts

• flour for dredging

• freshly ground pepper to taste

• 1 tbsp olive oil

• 1-2 whole garlic cloves (I peeled and lightly bashed them just enough to split them a bit)

• 2 tbsp capers, rinsed and patted dry

• 1/2 cup white wine

• 1-2 tbsp unsalted butter

• 1 lemon – juice and zest

• Fresh Italian/flat leaf parsley, chopped (I used about 1/4 cup)

Directions:

1. Flatten the chicken breasts… there are two methods – 1) butterfly the chicken, which means- place chicken breast skin side up on the cutting board. If the piece has no skin on it, place the shinier, smoother side up. Start at the edge of the breast that is slightly split (the filet). Work toward the opposite edge but don’t go right to it, making a cut through the thickest part of the breast, creating a much larger, thinner piece of chicken. The idea is to end up with a piece of chicken of almost even thickness and about twice the original size; or 2) place the breasts between sheets of waxed paper and using a mallet, flatten the thickest part of the breast so that the entire breast is even.

2. Dredge the chicken with flour and sprinkle with a little freshly ground pepper.

3. Heat the oil to a skillet over medium high heat. Add the garlic and capers and cook for a minute or so.

4. Add the chicken breasts and cook until the chicken is lightly brown on one side (about 2-3 minutes). Flip the chicken. Continue to cook for another 2-3 minutes or until the chicken breast is no longer pink inside.

5. Just before the chicken is ready add the white wine, butter, lemon juice and zest and let it reduce to create a syrupy sauce.