French Cuisine
Ingredients:
- 2 lP chicken breasts, rinsed and sliced crosswise in ½" thickness.
- ½ cup + 3 tbsp all-purpose flour, divided.
- ½ tsp salt.
- ¼ tsp black pepper.
- ¼ cup vegetable oil.
- 4 tbsp butter, divided.
- 1 tsp crushed garlic.
- 2 cups chicken broth (or water and chicken bouillon equivalent).
- 1 tbsp lemon juice.
- 1 tbsp chopped parsley.
- 2 tbsp capers, drained.
- 1 lemon, sliced thin for garnish.
Directions:
- Heat oven to 170 degrees.
- Line a cookie sheet with foil, and place rack on top. Set aside.
- In a shallow plate, mix ½ cup flour, salt and pepper with fork.
- Pat sliced chicken pieces dry.
- Dredge chicken in flour to lightly cook. Shake off any excess flour.
- In a large fry pan or skillet placed on stovetop, heat the vegetable oil over medium-high heat.
- Add additional oil if needed, enough to coat bottom of pan.
- When oil is hot, gently place floured chicken slices in even layer in pan.
- Cook until light golden brown, then turn and cook through for 5 minutes or until meat is done.
- Remove chicken from pan and place on rack in cookie sheet. Keep warm in oven.
- Meanwhile, wipe excess oil from pan with paper towels.
- Melt 3 tbsp butter in pan over medium heat.
- Add garlic. Whisk in 3 tbsp flour until smooth.
- Slowly add the chicken broth, whisking constantly until blended.
- Add lemon juice, parsley, additional 1 tbsp butter, and capers.
- Continue to cook until thickened and heated through.
- Remove chicken from oven and place pieces over sauce in pan.
- Garnish with lemon slices and additional parsley, if desired. Keep warm in oven until ready to serve.