This is the first home-cooked meal I made for my husband when we first started dating. It was pretty much the only thing I knew how to cook! It must have been decent, or at least he’s very tolerant, because we’re married now. Luckily, I’ve been able to expand my repertoire, although this remains a favourite.
Time: 35 minutes
- 4 skinless boneless chicken breast halves
- 3 tablespoons butter, room temperature
- 1 1/2 tablespoons plain flour
- additional plain flour
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup canned low-salt chicken broth
- 1/4 cup drained capers
Place chicken breasts between two large sheets of plastic wrap or baking paper. Using a meat pounder or rolling pin (I use a cricket mallet), lightly pound the chicken to 1/4-inch thickness. Season chicken with salt and pepper.
In a small bowl, mix together one tablespoon of butter and one and a half tablespoons flour; set aside. Place the remaining flour in a shallow baking dish. Coat chicken with flour and shake off the excess.
Heat two tablespoons of oil in a large, heavy frying pan. Fry the chicken breasts until golden brown and cooked through (about three minutes per side). You will probably have to do two at a time here. Transfer chicken to a platter and tent with foil to keep warm.
Over medium-high heat, bring wine, lemon juice and broth to a boil. Whisk in the butter-flour mixture and boil until the sauce thickens, about two minutes.
Stir in capers and the remaining two tablespoons of butter. Season to taste.
Pour sauce over chicken and serve.