¼ cup dry white wine
½ cup chicken broth
1 clove garlic, chopped
1 lemon, juice
2 tablespoon butter
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon parsley, chopped
2 tablespoons capers
2 (6 ounce) chicken breasts, butterflied and pounded thin
salt and pepper to taste
½ cup chicken broth
1 clove garlic, chopped
1 lemon, juice
2 tablespoon butter
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon parsley, chopped
2 tablespoons capers
2 (6 ounce) chicken breasts, butterflied and pounded thin
salt and pepper to taste
Directions
Heat the oil and butter in a pan over medium heat.
Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
Add the garlic to the pan and saute until fragrant, about a minute.
Add the wine to the pan and deglaze it.
Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.
Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.
Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
Add the garlic to the pan and saute until fragrant, about a minute.
Add the wine to the pan and deglaze it.
Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.
Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.
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