Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Carin Gregory
4 skinless chicken breast halves
3 TBS butter, at room temperature
11â�„2 TBS all-purpose flour
2 TBS olive oil
1â�„3 cup dry white wine
1â�„4 cup fresh lemon juice
1â�„4 cup canned low-sodium chicken broth
1â�„4 cup drained capers
1â�„4 cup chopped fresh parsley
Place chicken between two large sheets of plastic. Using a meat mallet, lightly pound chicken to 1â�„4-inch thickness. Place in bowl and pour buttermilk to cover; refrigerate for three hours.
Dip chicken in flour to coat; shake off excess.
Heat olive oil in a heavy, large skillet. Add chicken and salt and pepper it. Cook until golden and cooked through, about three minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Mix 1 TBS butter and 11â�„2 TBS flour in a small bowl until smooth. Bring wine, lemon juice and broth to a boil in the skillet over medium high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about two minutes. Stir in capers, parsley and remaining 2 TBS butter. Season to taste with salt and pepper. Pour sauce over chicken and serve. Serves 4.
(This recipe was contributed as part of a "Cook of the Week" feature.)