Place each chicken breast in a large ziploc freezer bag and pound to 1/4 inch thick using a meat mallet or rolling pin. Generously season each chicken breast with salt and pepper. Brush lemon juice on each chicken breast and then coat in the breadcrumbs.
Heat a large non-stick skillet with 1 TBSP oil over medium-high heat. Add chicken to pan and cook for 3 minutes on each side or until chicken is done. Remove from pan and repeat with remaining chicken adding more oil if necessary.
Add broth and wine to a small saucepan and cook 30 seconds, stirring constantly, over medium-high heat. Remove from heat. Stir in capers and butter.
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