One of my all time favorites recipes. I make it so often, I have it taped to the inside of a cupboard door. Melanie craves it.
2 skinless, boneless chicken breasts or pieces of salmon
2 T olive oil
1/4 cup cooking white wine
2 T drained capers
juice from one lemon
1 T butter (real)
kosher salt and fresh ground black pepper
If using chicken, slice the breast in half through the middle with the knife parallel to the chopping block. Place cutlets between 2 layers of plastic wrap and pound with a mallet until 1/4 in thick. season each with salt and pepper.
Heat olive oil in skillet. Add chicken or salmon. Do not overlap. Brown on each side till cooked through. Set aside in a warm oven.
Sauce:
Heat the skillet on medium. Add the wine and reduce for 1or 2 minutes, stirring to scrape the bits off. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Salt and pepper to taste. Pour the sauce over the chicken and serve.
2 skinless, boneless chicken breasts or pieces of salmon
2 T olive oil
1/4 cup cooking white wine
2 T drained capers
juice from one lemon
1 T butter (real)
kosher salt and fresh ground black pepper
If using chicken, slice the breast in half through the middle with the knife parallel to the chopping block. Place cutlets between 2 layers of plastic wrap and pound with a mallet until 1/4 in thick. season each with salt and pepper.
Heat olive oil in skillet. Add chicken or salmon. Do not overlap. Brown on each side till cooked through. Set aside in a warm oven.
Sauce:
Heat the skillet on medium. Add the wine and reduce for 1or 2 minutes, stirring to scrape the bits off. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Salt and pepper to taste. Pour the sauce over the chicken and serve.
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