| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

6 boneless, skinless, chicken breast halves

Salt and freshly ground pepper to taste

1/4 cup plus 2 tablespoons butter

1 tablespoon vegetable oil

1/2 cup dry white wine

3 tablespoons fresh lemon juice

2 tablespoons bottled capers, drained

3 tablespoon minced fresh parsley leaves

1. With a kitchen mallet, flatten chicken slightly between sheets of plastic wrap. Season with salt and pepper.
2. In a large skillet heat 2 tablespoons of butter and oil over medium-high heat until foam subsides; cook chicken on each side until golden brown and cooked through. Transfer chicken to a serving platter and keep warm.
3. Pour off drippings in skillet and add remaining 1/4 cup butter, wine and lemon juice. Bring mixture to a boil and reduce slightly; stir in capers, parsley and season with salt and pepper. Spoon sauce over chicken breasts.

Serves 6.