Directions
- 1Pound chicken breasts into 1-inch slices and dredge in seasoned flour.
- 2Sear chicken in butter and 2 tbsp olive oil until golden. Set aside.
- 3Sauté julienned onions, then sliced mushrooms with remaining olive oil until dry.
- 4Deglaze the pan with white wine. Add chicken broth, lemon juice, sliced lemon, parsley, and capers. Simmer for 5 minutes.
- 5Add the cooked chicken to the sauce. Cover and simmer for 4 minutes.
- 6Garnish with extra parsley and serve.
Ingredients
- 3 chicken breasts
- 8 oz mushrooms
- 0.5 onion
- 1.5 cups seasoned flour (salt & pepper)
- 0.5 cup lemon juice
- 1 cup chicken broth
- 0.5 cup white wine
- 2 tbsp parsley
- 2 tbsp capers
- 0.5 lemon
- 3 tbsp olive oil
- 1 tbsp butter
Equipment
knifecutting boardparchment paperbaking sheetsmall bowlslemon juicerfrying pantongswooden spoon
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