- 3-4 Chicken Breasts skinless
- 2 tbsp olive oil
- 3 green onions tops
- 6 cloves of garlic
- 3 tbsp capers
- 1/4 cup white wine
- 1/2 cup organic chicken broth
- 3 tbsp olive oil
- 1 lemon
- pepper
Directions:
- Butter fly chicken breasts and flatten to 1/4 inch thick.
- Season with pepper on both sides
- Heat pan with 2 tbsp of olive oil
- Cook chicken about 7 minutes per side (pink in center is gone)
- Remove chicken from pan.
- Saute minced garlic and minced green onions in 3tbsp of olive oil.
- Stir mixing well with chicken drippings about 2-3 minutes
- Add broth, wine, lemon juice, and capers.
- Simmer for 5 minutes.
- Add chicken back to pan coating both sides of chicken after turning off heat.
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