Ingredients
4 skinless, boneless chicken breast halves
¼ cup flour
1 tbsp butter
1 tbsp rice bran oil
½ cup white wine
¼ cup fresh lemon juice
2 tbsp capers
2 tsp minced garlic
½ tsp SIDS SALT & PEPPER
2 tbsp chopped fresh parsley
Directions
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1 cm thickness using a meat mallet or small heavy frypan.
Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
Melt butter with oil in a large frypan over medium-high heat then cook chicken in hot butter mixture until no longer pink in the centre and the juices run clear, 3-5 minutes per side. Remove chicken from pan to a serving platter and cover with a lid to keep warm.
Pour white wine, lemon juice, capers and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon then cook at a boil until slightly thickened, about 2 minutes. Season the mixture with SIDS SALT & PEPPER.
Drizzle sauce over and around the chicken and garnish with parsley then serve.
