Ingredients
2 chicken breast halves, boned and skinned
All-purpose flour, for dredging
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dry white wine
1 tablespoon capers, drained
Juice of 1/2 lemon
2 tablespoons roughly chopped fresh flat-leaf parsley
1/4 cup homemade or low-sodium canned chicken stock
Sauteed Zucchini and Tomatoes
Preparation
Place chicken breasts between two pieces of plastic wrap. Using a meat tenderizer, pound chicken breasts slightly to an even thickness.
Dredge chicken in flour, shaking to remove excess. Heat olive oil in a large skillet over medium-high heat. Add chicken. Season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock. Cook until heated through, about 2 minutes. Serve chicken with sauce from skillet and sauteed vegetables.
