My favorite chicken dish, full of lemony goodness.

The recipe (serves 4):


  • 4 boneless chicken breasts, halved and pounded somewhat thin.
  • 1/4 cup of flour. (Seasoned with black pepper, optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons real creamery butter
  • 2 cloves of garlic, minced
  • 1/2 cup of white wine or cooking sherry.
  • Juice of 1/2 to 1 fresh lemon (or 1/4 to 1/2 cup lemon juice if you can't just go out and pick 'em off the tree).
  • capers

    Cooking Instructions:

  • Drag chicken through flour, coating each breast half lightly
  • Brown the meat in the oil and butter in a large skillet, then remove breasts from heat and keep warm (I usually set the breasts in the oven, they won't be there long).
  • Add garlic to butter and oil, and sauté.
  • Add wine or sherry to mixture, and stir in the breasts, cooking on high heat, making sure each one is coated with the mixture.
  • When about 1/2 to 3/4 of the mixture has been absorbed or reduced, stir in the lemon juice.
  • Remove from heat, pour remaining liquid from the skillet over the chicken
  • garnish with capers
  • serve with fresh bread and fettuccine alfredo