Lemon Chicken
Recipe by Deb in MI
4 med. skinless, boneless chicken breast halves
2 T. plus 1.5 tsp. flour
1 large egg
2 tsp. olive oil
2 T. butter
3 garlic cloves, crushed with side of chef’s knife
1/2 lemon, thinly sliced
1/2 cup chicken broth
1/4 c up dry white wine
2 T. fresh lemon juice
2 T. drained capers
1 T. chopped fresh parsley leaves
Between 2 sheets plastic wrap, with meat mallet, pound chicken breasts to flatten slightly. On waxed paper, mix 2 T. flour with salt. In pie plate, with fork, beat egg. Coat chicken with flour mixture, then dip in egg. In nonstick 12 inch pan, heat olive oil over med.-high heat until hot. Stir in 1 T. butter until melted. Add chicken; cook 5 minutes. Reduce heat to medium; turn chicken and cook about 8 to 10 minutes longer until juices run clear when chicken is pierced with tip of knife (I don't think it usually takes this long). Transfer chicken to warm platter. Add garlic and lemon slices to drippings in skillet; cook until golden. In cup, mix chicken broth, wine, lemon juice and 1.5 tsp. flour until smooth. Stir into mixture in skillet. Heat sauce to boiling and boil for 1 minute. Stir in capers and remaining 1 T. butter until it melts. Arrange lemon slices over and between chicken breasts. Pour sauce over chicken. Sprinkle with chopped
parsley.
Good Housekeeping, March 1997
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