From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 4 whole chicken breasts, skinned, halved, and boned

  • 1-1/2 teaspoons salt

  • 1/4 teaspoon freshly ground pepper

  • Paprika, to taste

  • 1/2 cup all-purpose flour

  • 1/4 cup butter, clarified

  • 1 Tablespoon olive oil

  • 2 to 4 Tablespoons Madeira, sherry, or water

  • 3 Tablespoons fresh lemon juice

  • 3 to 4 Tablespoons capers

  • Lemon slices

  • 1/4 cup minced parsley (Optional)


Clarify butter by melting it over low heat and skimming the foam from the surface.  Remove from heat and allow milky residue to settle to the bottom.  Spoon clear butter into a bowl, and discard milky solids.  [An alternate method is to melt the butter, refrigerate it until it solidifies and pour off the milky residue.  When ready to use, reheat clarified butter.]

Sprinkle chicken with salt, pepper. and paprika.  Dredge lightly with flour.  Place each breast between two sheets of waxed paper, and pound to a one-quarter-inch thickness.  In a large skillet, heat butter and olive oil until bubbling.  Saute chicken breasts for two to three minutes on each side.  Do not overcook.  Drain on paper towels and keep warm.  Drain all but two Tablespoons drippings from the pan.

Stir in Madeira, sherry, or water.  Heat the liquid, scraping the pan to loosen any browned chicken.  Add lemon juice, stirring until sauce thickens.  Stir in capers.  Place chicken on a platter and garnish with lemon slices and chopped parsley.  Pour sauce over all.  Serve with fettucine and chilled cooked broccoli.

4 - 6

more from beliefnet and our partners
Close Ad