Rating: 4.5 stars
83 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 16
  • 5 star values: 62

This recipe uses half the oil than the classic without sacrificing any of the flavor. If you don't have a meat mallet or small heavy skillet, try using a wooden rolling pin, making sure all the chicken's pounded into an even thinness so it cooks evenly. Try serving the chicken with mashed potatoes, couscous, angel hair pasta, or roasted seasonal root vegetables for a meal that's easy enough for a weeknight dinner, but fancy enough to serve guests. 

Julianna Grimes
Recipe by Cooking Light November 2017

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
31 mins
total:
31 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

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  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

  • Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Nutrition Facts

365 calories; fat 16.3g; saturated fat 6.1g; mono fat 7.3g; poly fat 1.5g; protein 41.1g; carbohydrates 9.3g; fiber 0.7g; cholesterol 118mg; iron 2.1mg; sodium 574mg; calcium 41mg.
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