1 Lb Skinless Chicken Tenders ( or boneless skinless chicken breasts)
salt and pepper for seasoning (go easy or omit all together)
Season w salt and pepper..dredge w salt flour.
Over medium high heat, .heat olive oil in frying pan..when its hot add garlic add capers and cook one minute.add chicken and brown on both sides.about 3 minutes per side.
Pour in wine, add butter, lemon zest and juice.let cook a couple minutes til chicken is cooked through and wine reduces and sauce thickens.
Serves 4
salt and pepper for seasoning (go easy or omit all together)
Flour for dredging
3 Tbsp extra virgin olive oil
2 cloves garlic..whole
2Tbsp drained capers (do not use this if making low sodium)
1/2 c white wine
1-2tbsp unsalted butter
1 lemon - Grated zest and juice
3 Tbsp extra virgin olive oil
2 cloves garlic..whole
2Tbsp drained capers (do not use this if making low sodium)
1/2 c white wine
1-2tbsp unsalted butter
1 lemon - Grated zest and juice
Chopped fresh flat leaf parsley
Over medium high heat, .heat olive oil in frying pan..when its hot add garlic add capers and cook one minute.add chicken and brown on both sides.about 3 minutes per side.
Pour in wine, add butter, lemon zest and juice.let cook a couple minutes til chicken is cooked through and wine reduces and sauce thickens.
Serves 4
