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Ingredients
1 skinned and boned chicken breast (½ pound)
Dash each salt and pepper
2 tsp olive or vegetable oil
1 garlic clove, minced
2 tbsp each dry white table wine and rinsed drained capers
2 tsp lemon juice
1½ tsp whipped butter
Method
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Sprinkle chicken with salt and pepper.
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In 9-inch nonstick skillet heat
oil; add chicken to skillet and cook over high heat, turning once,
until lightly browned, about 3 minutes on each side.
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Remove chicken to
plate; set aside and keep warm.
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To same skillet add garlic and cook over medium heat, stirring
constantly, until golden, about 30 seconds.
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Add wine, capers and lemon juice and bring mixture to a boil.
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Turn off heat; add butter and stir constantly, until melted.
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To serve, diagonally slice chicken and arrange on serving platter; top
with caper-lemon sauce.
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MAKES 2 SERVINGS.
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