4 chicken breasts, skinless
Flour
1/2 cup clarified butter
4 Tbs. lemon juice
1 cup chicken broth
1/2 cup capers, drained
Salt and pepper
Preparation:
Wash the chicken breasts and dry well. Place breasts in plastic bag and pound lightly to thin the breast to about 1/2 inch thickness. Flavor the chicken with salt and pepper and dust them lightly with flour.
Clarify the butter by heating butter in microwave until melted and hot. Let butter cool then pour clear portion off top (the clarified portion). Heat a large, non-stick skillet over medium high heat. Add clarified butter then chicken. Brown the breasts (approximately 2 minutes on each side) and put the chicken on a warmed serving plate.
Add 3 tablespoons flour to the butter and chicken juices in the pan and cook over high heat until the flour takes on a light nut-brown color. Add the chicken broth stirring constantly until sauce thickens. Add more broth if necessary to achieve sauce consistency desired. Finish the sauce by adding the capers and lemon juice.
Serving Suggestion:
Serve immediately with hot buttered linguini, steamed asparagus or glazed carrots. Be sure to pass the sauce along with the chicken.
Variation:
I enjoy this recipe using fresh rock cod instead of chicken. Try it!
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