1/2 cup all-purpose flour
1 Tablespoon lemon-pepper seasoning
4 thinly sliced boneless chicken breasts
2 Tablespoons butter
1 Tablespoon vegetable oil
1 garlic clove, minced
1/2 cup chicken broth
1/4 cup white wine
1 teaspoon capers
8 thin lemon slices
1 Tablespoon lemon-pepper seasoning
4 thinly sliced boneless chicken breasts
2 Tablespoons butter
1 Tablespoon vegetable oil
1 garlic clove, minced
1/2 cup chicken broth
1/4 cup white wine
1 teaspoon capers
8 thin lemon slices
1. Combine flour and lemon-pepper seasoning in a shallow dish. Dredge chicken breasts and shake off access.
2. In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly brown, about 4 minutes on each side. Remove and keep warm.
3. Add garlic to pan and cook for about a minute. Add broth and wine. Bring to a boil, stirring constantly. Return chicken to pan; add capers and four chicken slices. Cover and simmer for 6 - 8 minutes, until liquid begins to thicken and flavors are blended.
4. Arrange chicken on platter. Pour sauce over chicken. Garnish with remaining lemon slices and chopped parsley.
2. In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly brown, about 4 minutes on each side. Remove and keep warm.
3. Add garlic to pan and cook for about a minute. Add broth and wine. Bring to a boil, stirring constantly. Return chicken to pan; add capers and four chicken slices. Cover and simmer for 6 - 8 minutes, until liquid begins to thicken and flavors are blended.
4. Arrange chicken on platter. Pour sauce over chicken. Garnish with remaining lemon slices and chopped parsley.
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