Can be prepared in 45 minutes or less.
- a 3/4-pound whole skinless boneless chicken breast, halved lengthwise
- 2 tablespoons unsalted butter
- 1 tablespoon vegatable oil
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained bottled capers, chopped
- 3 tablespoon minced fresh parsley leaves
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.
Substitutions: Nixed the capers because I will probably never make anything that requires capers again. Also nixed the parsley because why buy a whole bunch of parsley when you’re only going to use three tablespoons? Logic at it’s finest