Ingredients:
2-3 boneless-skinless chicken breast cutlet halves
flour
2-3 tablespoons butter
lemon juice of 1/2 lemon
1 whole lemon sliced
1/3 cup sherry (dry or cream) or dry white wine
2 shallots, chopped
Kosher salt
pepper
capers (optional)
- Dredge chicken in flour and sprinkle with salt
- Heat skillet to medium, add butter and shallots, cook for a minute or two
- Add chicken and saute until lightly browned
- Squeeze in the juice of 1/2 a lemon ( do not use bottled lemon juice)
- Add wine and lemon slices
- Turn up heat to medium high for a minute
- Add pepper to skillet
- Continue to cook on medium until chicken is done
- Top with capers
Serve with roasted potatoes or minted couscous and fresh green beans.
