SAUTEED CHICKEN BREAST WITH WARM CAPER SAUCE

 

  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 40

Ingredients

  • 4 Eggs, beaten
  • 4 ounces freshly grated Parmesan cheese. (I used the already grated kind from the supermarket.)
  • Salt and Pepper to taste.
  • 4 Large skinless, boneless whole Chicken breasts, split
  • 1/2 Cup flour (about) to coat chicken
  • 1 cup ( 2 sticks) unsalted butter (divided)
  • 3 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1 medium shallot, chopped
  • 1/2 cup whipping cream
  • 1 ounce small capers, drained

Directions

  • Beat eggs in bowl with Parmesian cheese, salt and pepper.set aside
  • Dust chicken in flour, than coat in reserved egg mixture.
  • Melt 1/2 cup butter in a shallow non- stick pan, Add olive oil and cook chicken on both sides over low heat just until browned. If heat is too high, coating may burn and/ or stick to pan.
  • Preheat oven to 350 degrees F.
  • With a metal spatula, transfer chicken breast halves to a baking dish and bake uncovered,15 to 20 minutes or until done.
  • While chicken bakes, prepare sauce: Combine wine,shallots, and cream, over high heat, reduce mixture by about half until thickened. Remove from heat.
  • Cut remaining 1/2 cup butter into small pieces and whisk into the reduction until all the butter is incorporated.
  • When chicken is done, remove from pan and set on individual serving dishes. Ladle sauce over pieces of chicken, than sprinkle each serving with capers.

Notes

I found this recipe on About.com. My wife had a similar dish at a restaurant, and I wanted to duplicate it. It is a " Keeper " very delicious and easy to prepare.

Categories: Misc. One Dish  Poultry 

Author Credit: From Midwest Express Center, Milwaukee Wisconsin.

Website Credit: http://www.about.com

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