Prep 20 mins
Cook 20 mins
I found this recipe on the internet. I made a change or two and my family loves it. I serve this over chicken flavored rice. It goes together so well.
- 1 garlic clove, pressed
- 1⁄4 cup butter, softened
- 2 boneless skinless chicken breast halves
- 1⁄2 cup all-purpose flour
- salt & fresh ground pepper
- 4 ounces sliced mushrooms
- 20 capers (to taste)
- 2 tablespoons lemon juice
- 1⁄4 cup white wine
- 1 teaspoon chicken base (to taste)
- 1⁄4 cup water
- 1 teaspoon fresh parsley, chopped (to taste)
- 2 lemon slices
- In a small bowl, stir together the garlic and butter until well combined. Set aside.
- Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast.
- Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut.
- Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast until it is an even thickness.
- Place the flour in a shallow dish; dredge each chicken breast on both sides with the flour.
- Melt the garlic butter in a large skillet over medium heat until it stops foaming.
- Cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side.
- Sprinkle each breast with salt and pepper.
- Remove the chicken breasts to a platter, and keep warm.
- Cook and stir the mushrooms, in the same skillet, until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges.
- Stir in capers, lemon juice, white wine, chicken base and water.
- Stir to combine. Reduce to a simmer.
- Adjust salt and pepper again; stir the parsley into the sauce.
- Remove the chicken breasts to serving plates.
- Serve the sauce over the chicken.
- Garnish each serving with a lemon slice.
We loved it!!! I made this as written with the exception of leaving out the mushrooms, as DS's girlfriend was here for dinner and hates mushrooms, but I am sure I would love them in this recipe. I served the chicken, along with the sauce, over linguine. Thanks for sharing the recipe. Made for Please Review My Recipe Tag Game.
Most enjoyed by my guests, one German (who lives in Hong Kong) and two Romanians (from Albania), ate this Italian dish prepared by one of Cajun decent. Lots of fun!