INGREDIENTS:
4 (6 oz) Chicken Breasts, skinless, boneless halves
1/2 cup All-Purpose Flour, divided
1/2 tsp Kosher Salt
1/4 tsp Black Pepper, freshly ground
2 1/2 Tbs Butter, divided
2 Tbs Olive Oil, divided
1/4 cup Shallots, finely chopped
4 medium Garlic Cloves, thinly sliced
1/2 cup White Wine, dry
3/4 cup Chicken Broth, fat-free, lower-sodium, divided
2 Tbs Lemon Juice, fresh
1 1/2 Tbs Capers, drained
3 Tbs Flat-leaf Parsley, fresh and coarsely chopped
DIRECTIONS:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken fro pan; keep warm.
Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browed bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly tick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
Hellum's Kitchen 