4Chicken breasts, skinless and bonelessSplit in half and pounded (the butcher can do this)
1lemon for juice
salt and ground pepperto taste
Flatten the chicken breasts by cutting them in half, putting between 2 layers of plastic wrap, and then pounding with a mallet or rolling pin until 1/4 inch thick. Season with salt and pepper.
Add olive oil to a large skillet, place over high heat, then add as many of the chicken breast slices as will fit without overlapping. Brown for 2 minutes on each side, then set aside in a warm oven.
To make the sauce, reheat the skillet over medium heat. Add the wine and deglaze, reducing for about 2 minutes while constantly scraping the browned bits of the bottom of the pan. Stir in capers and lemon juice, then remove from heat and add the butter.
Stir until melted.
Pour the sauce over the chicken and serve.
By Thyroid Loving Care
Enjoy 10% Off Today
Subscribe to TLC updates, offers & special deals and get 10% off your first purchase.
The information on this website is presented for informational purposes only. It is not intended as a substitute for the diagnosis, treatment, or advice of a qualified, licensed medical professional. The content presented is offered as information only, not medical advice, and in no way should reader consider that we are practicing medicine. Seek the advice of your doctor or other qualified medical professional for proper application of this product to any specific situation. Please read product label before use. Best results are only achieved when combined with diet and exercise program.
No statement on this website has been evaluated by the Food and Drug Administration. Any product mentioned or described on this website is not intended to diagnose, treat, cure, or prevent any disease.