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Recipe by: jynthe
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See below ingredients and instructions of the recipe
3 ea Whole breasts chicken
1/2 c All-purpose flour
1 ts Salt
1/2 ts Pepper
3 tb Butter
1 ea Whole Squeeze lemon juice
1/4 c Chopped parsley
1 c White Wine
2 tb Capers
3 tb Virgin Olive Oil
Bone and pound chicken breasts. In a bowl mix flour, salt and pepper.
Dip cutlets in mixture and press firmly to coat. Shake off excess.
Chill. In a large skillet heat butter until it sizzles. Saute'
cutlets, 3 or 4 at a time, 2-3 minutes per side. Drain on paper
towels and keep warm until all are cooked. Stir lemon juice and wine
into drippings and scrape bottom to loosen particles. Heat but don't
boil. Add capers. Spoon pan juices over cutlets on serving platter
and sprinkle with chopped parsley. This dish tastes especially good
served with Fettucine and garnished with slice lemon twists and
watercress.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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