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This is another classic Italian treat. Easy to make but absolutely terrific. The chicken breasts, pounded thin, floured, and cooked in butter and oil is covered with a white wine and lemon sauce, creating a taste that is hard to top. It's incredibly easy too, for those nights when you don't have a lot of time or energy but want something more than frozen fish sticks.
Well known for our Buttery flavored oil produced from late harvest Mission olives we have built a reputation for quality and consistency. We have found over the years that Americans love choices.
Prep Time:15 minutes Cook Time: 1 Hour Ready in:1 Hour
4 boneless, skinless chicken breasts
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon dried celery
3 tablespoons butter
2 tablespoons Ivy&Forte Lemon Infused Extra Virgin Olive Oil
1 teaspoon kosher or sea salt
1/2 cup of dry white wine
1 tablespoon of capers
Place the chicken breasts between two pieces of wax paper or plastic wrap and pound them into very thin slices with a mallet to tenderize them. You may need to cut the breasts into smaller pieces as they will grow when they have been tenderized. Remove them from the plastic wrap.
Mix flour, garlic powder, and dried celery in a shallow bowl. Dredge the breasts in the flour mixture making sure to get as much flour as possible to adhere to the chicken.
Melt the butter with our Ivy&Forte Lemon Infused Extra Virgin Olive Oil in a large frying pan over medium heat and add the chicken slices. Turn them as soon as their edges begin to whiten, about three minutes. Salt them lightly.
When both sides of the chicken are white (about three more minutes) pour in the wine and let it bubble for another five minutes. Add the juice of the lemon and the capers and stir gently for another minute or two. The sauce will acquire a slightly thick, rich texture.
If you have it, garnish with sprigs of parsley and enjoy.
This goes great with a side of sliced Zucchini or simple steamed green beans and rice.