This is such an easy recipe, you will be making it all the time. As far as I know this recipe does not usually call for Parmesan Cheese but I was thinking of my Pork Chops in Panko recipe and how good it is with the parmesan cheese in the coating and thought it would be just as good in this recipe. If you do not like parmesan just omit it.
1 1/2 – 2 pounds of thin sliced boneless chicken brest. You can pound your own if you want. You will need 4 chicken breast about a 1/2 pound each sliced horizontally to make 8 thin slices. Place them on wax paper and place another piece of wax paper on top. Pound the chicken slices lightly. You will want the chicken about 1/4 inch thick.
3 Tablespoons grated Parmesan cheese
1/2 cup of flour
5 Tablespoons butter
5 Tablespoons of olive oil. By mixing olive oil with the butter it will keep the butter from burning
1/2 cup of dry white wine or chicken stock
3-4 Tablespoons of lemon juice
1/4 cup capers
1/4 cup fresh chopped parsley
Mix together the dry ingredients in a shallow dish. Salt and Pepper to taste. Dredge chicken thoroughly in the flour mixture, until well coated. If you are messy like me you will find a pie plate works better than a plate. It will keep the flour where it belongs, not all over the counter!
Heat the olive oil and 3 Tablespoons of butter in a large skillet on medium high heat. Add 2 – 3 pieces of the chicken and cook about 3 minuets on each side. Finish cooking all chicken in this manner. You may need to add more olive oil and butter to the pan depending on how much you have to cook. I place the chicken on a plate and cover with foil and place in oven to keep warm
Add wine, lemon juice and capers to the pan, scraping the bottom of the pan to get the yummy brown bits up from the bottom. Reduce the sauce by about 1/2 and whisk in the butter till melted.
Plate the chicken and pour sauce over the top. Sprinkle with parsley if desired.
