(makes 4 servings)
Ingredients
2 tablespoons flour, divided
2 tablespoon grated Parmesan Cheese
2 teaspoons olive oil
1/4 teaspoon pepper
1 tablespoon shallots, minced
1 lb boneless, skinless chicken breast cutlets
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 tablespoon butter
3 tablespoons freshly squeezed lemon juice
3 tablespoons capers (optional)
2 tablespoons parsley, chopped
1 teaspoon tarragon
Directions
1.Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.
2.Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.
3.Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).
4.Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.
5.Serve chicken with a light salad or pasta. pour sauce over chicken.
Recipe
From: 12Tomatoes.com
Ingredients
2 tablespoons flour, divided
2 tablespoon grated Parmesan Cheese
2 teaspoons olive oil
1/4 teaspoon pepper
1 tablespoon shallots, minced
1 lb boneless, skinless chicken breast cutlets
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 tablespoon butter
3 tablespoons freshly squeezed lemon juice
3 tablespoons capers (optional)
2 tablespoons parsley, chopped
1 teaspoon tarragon
Directions
1.Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.
2.Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.
3.Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).
4.Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.
5.Serve chicken with a light salad or pasta. pour sauce over chicken.
Recipe
From: 12Tomatoes.com
