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4 each Chicken breast
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1/2 teaspoon Paprika (this was omitted in original)
1/2 cup Butter
1 tablespoon Olive oil
4 tablespoon Dry sherry or dry red wine
3 tablespoon Fresh lemon juice
1 medium Lemon sliced
3 tablespoon Capers
1/3 cup Fresh parsley minced
Flatten chicken breasts until about 1/4 inch thick.
Combine flour, salt, pepper and paprika in a bag. Add breasts and shake well.
Heat butter and olive oil in skillet until bubbly. Saute chicken breasts a few at a time for 3 to 5 minutes on each side. Drain and keep warm.
Drain off all but 2 Tablespoons oil. Stir in sherry or wine, scraping the bottom of the skillet to loosen any browned bits. Add lemon juice and slices and heat. Add capers and sprinkle with parsley.
To serve, pour the sauce over the chicken breasts.
MRS. ROBERT M. EUBANKS, JR. From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1/2 teaspoon Paprika (this was omitted in original)
1/2 cup Butter
1 tablespoon Olive oil
4 tablespoon Dry sherry or dry red wine
3 tablespoon Fresh lemon juice
1 medium Lemon sliced
3 tablespoon Capers
1/3 cup Fresh parsley minced
Flatten chicken breasts until about 1/4 inch thick.
Combine flour, salt, pepper and paprika in a bag. Add breasts and shake well.
Heat butter and olive oil in skillet until bubbly. Saute chicken breasts a few at a time for 3 to 5 minutes on each side. Drain and keep warm.
Drain off all but 2 Tablespoons oil. Stir in sherry or wine, scraping the bottom of the skillet to loosen any browned bits. Add lemon juice and slices and heat. Add capers and sprinkle with parsley.
To serve, pour the sauce over the chicken breasts.
MRS. ROBERT M. EUBANKS, JR. From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
