Last night's cooking extravaganza, to be eaten again this evening to great effect
Chicken with Lemon-Caper Sauce
3 Tablespoons of all-purpose flour
1/2 teaspoon of salt
1 large egg
4 skinless, boneless chicken breast halves
2 teaspoons of olive oil
2 tablespoons of butter
1/2 cup of chicken broth
1/2 cup dry white wine
2 tablespoons of lemon juice
3 garlic cloves
2 tablespoons capers, drained
-On waxed paper, mix 2 tablespoons flour with salt. In pie plate, with fork, beat egg. Coat chicken with flour mixture, then dip in egg
-In nonstick 12-inch skillet, heat oil and 1 tablespoon of butter over medium-high heat. Add chicken; cook 3 minutes. Reduce heat to medium; turn chicken and cook about 5 minutes longer, until juices run clear when chicken is pierced with tip of knife. Transfer to a warm platter.
-In cup, mix chicken broth, wine, lemon juice, and remaining flour until smooth. To drippings in skillet, add garlic; cook until golden. Stir in broth mixture and heat to boiling over high heat. Boil 1 minute. Stir in capers and remaining 1 tablespoon of butter until melted. Pour sauce over chicken.
Variations abound based on your creativity. The batter kicks ass though. If you can multi-task in the kitchen, this can be a killer dish w/ anything from asparagus spears to whole grain rice.