How to make
3 tbsp (45 mL)All-purpose flour
1 tsp (5 mL)Salt
1/4 tsp (1 mL)Freshly ground black pepper
1 pkg (680 g)PC®Free From Rosemary and Thyme Chicken Breasts
2 tbsp (25 mL)Each olive oil and unsalted butter
3 tbsp (45 mL)Minced shallots or white onion
1/2 cup (125 mL)Dry white wine
1 cup (250 mL)PC®Blue Menu®Chicken Broth
1/4 cup (50 mL)Drained small capers, rinsed
2 tsp (10 mL)Finely grated lemon rind
1 tbsp (15 mL)Fresh lemon juice
3 tbsp (45 mL)Thinly sliced fresh Italian parsley
How to make
- Step 1
Combine flour, salt and pepper in shallow dish. Dredge both sides of chicken in flour; shake off excess.
- Step 2
Heat frying pan over medium-high heat; once hot, add oil and butter, swirling to coat pan until butter is melted. Fry chicken for 6 minutes, turning over after 4 minutes. Transfer to plate; set aside.
- Step 3
Discard all but 1 tbsp (15 mL) fat from pan. Cook shallots over medium-high heat for 1 minute. Pour in wine; bring to a boil, stirring occasionally. Cook for 3 minutes or until reduced by half.
- Step 4
Stir in broth, capers, lemon rind and juice; return chicken to pan. Reduce heat to medium; cover and cook for 3 to 4 minutes or until thermometer inserted in centre reads 165°F (74°C). Arrange chicken breasts on serving plates; stir parsley into sauce in pan until combined. Spoon sauce over chicken.