I made this recipe one night pretending I was rich, fabulous and eating in a fancy restaurant. I never actually left my kitchen but let me tell you, it tasted like I was eating in a fancy restaurant. I couldn’t believe how simple but flavorful it turned out! BONUS: wine is needed for cooking this dish so pour yourself a glass (or two) while you’re at it.
- 2 boneless chicken breasts, halved and pounded to 1/4 inch thick
- 1/2 cup flour
- 1/3 cup dry white wine
- 1/4 cup chicken broth
- 1 tablespoon butter mixed with 1 tablespoon flour
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley (If you don’t have fresh parsley, don’t stress. I only had dried parsley on hand when making this and it came out just fine.)
- 2 tablespoons butter
- 1 bag of salad
- The lemon vinaigrette dressing from this post
- Olive oil
Dip both sides of the chicken breasts in to the flour to lightly coat. Add 2-3 tablespoons of olive oil to a large skillet and set to medium heat. Cook the chicken until golden (about 3 min. each side). When done, keep in a warm dish off to the side.
Don’t worry about cleaning the pot (no one likes a million dishes to clean when you’re done. Let’s be honest.). Instead, add wine, lemon juice, and broth until it boils. Then add in the butter/flour mixture and cook until it thickens. Add in the capers, parsley, and additional butter and feel free to add in salt or pepper. If it gets too thick, you can add more wine (and don’t forget to pour some more for yourself).
Toss the dressing in with the salad, add the chicken, and pour your sauce from the pan over. I attempted to make it look fancy with a few uncooked capers and sprinkled parsley on top. Now light the candles, turn on some background music and I swear you’ll feel like your eating from a fancy restaurant.
Happy eating, XO.