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).
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