I found this recipe by searching on Google and we tried it out. It was very close (we had to make some of our own substitutions), but was simple and very tasty.
- 2 boneless, skinless chicken breasts
- Salt to taste
- 1 c. flour
- 1/4 c. olive oil
- 1/4 c. white wine (or chicken broth)
- 4 large lemons (1 c. lemon juice)
- 1/4 unsalted butter
- Small handful drained capers (i'm guessing these are the little black balls in the sauce)
- Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. (We only had 1/3 c. lemon juice and it tasted fine, we just added a little more chicken broth).
- Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.
- When the chicken is golden brown, turn over and brown the other side as well. When both sides are nice and brown, add white wine (or broth) and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
- Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.
- Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges.
Yields: 2 servings