Yield: 4 Servings
|4 \N||Whole chicken breasts; skinned; boned and halved|
|¼ teaspoon||Freshly ground pepper|
|1 tablespoon||Olive oil|
|4 tablespoons||Dry sherry or dry red wine|
|3 tablespoons||Fresh lemon juice|
|1 \N||Lemon; sliced|
|⅓ cup||Fresh minced parsley|
Flatten chicken breasts until about ¼ 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. Saut 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. Pour sauce over the chicken breasts. Yield: 4 to MRS. ROBERT M. EUBANKS, JR.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .