Poulet au citron et aux câpres

Ingrédients

• 2eggsAmount2Ingredienteggs
• 1/2 cupflourAmount2 tbspIngredientflour
• 1 tspsaltAmount1 tspIngredientsalt
• 4medium boneless chicken breastsAmount4Ingredientmedium boneless chicken breasts, tenderized 1/2-inch thick, tenderized 1/2-inch thick
• 2 tspolive oilAmount2 tspIngredientolive oil
• 2 tbspbutterAmount2 tbspIngredientbutter
• 1 tbspminced garlicAmount1 tbspIngredientminced garlic
• 1/2 cupchicken stockAmount1/2 cupIngredientchicken stock
• 1/4 cupdry white wineAmount1/4 cupIngredientdry white wine
• 1/2lemonAmount1/2Ingredientlemon, juiced, juiced
• 2 tbspcapersAmount2 tbspIngredientcapers, drained and chopped, drained and chopped
• 1 tspfresh parsleyAmount1 tspIngredientfresh parsley, chopped, chopped
• 2 tbspflourAmount2 tbspIngredientflour

Préparation

1. 1

   Beat eggs in a shallow dish or pie plate. In a large resealable bag, add the flour and salt together, shaking to combine. Place each chicken breastAmount4Ingredientmedium boneless chicken breasts, tenderized ½-inch thick in the flour mixture and shake until fully coated. Dip each chicken breast into the eggs and shake in the flour again.

2. 2

   In a large skillet over medium-high heat and add the oil, and melt 1 tablespoon of butterAmount2 tbspIngredientbutter. Add the chicken and cook for 5 minutes, until browned. Reduce the heat to medium and flip the chicken, cooking 3-5 minutes. Remove chicken from skillet and place on a serving dish; keep warm until ready to serve.

3. 3

   Reduce heat to medium-low, add the garlic, and cook for about 1 minute, until fragrant. Add the broth, wine, lemon juice, and 2 tablespoons of flour into the skillet and gently stir to dissolve the brown bits on the bottom. Simmer for 1 minute, then add in the capers and the remaining butterAmount2 tbspIngredientbutter. Continue to stir while simmering for 5 minutes, until the sauce is thick and glossy. Pour sauce evenly over each piece of chicken, garnish with parsley and serve.