- Serves: 6 servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- 2 large Chicken Breasts, filleted into thirds & pounded thin
- 1 c. All-Purpose Flour
- 1 c. Hanna Sauvignon Blanc
- 2/3 c. Lemon Juice
- 1 Shallot, minced
- 3 cloves Garlic, minced
- 3 tbsp. Capers
- 8 tbsp. Unsalted Butter
- 1 c. Italian Parsley, finely chopped
- 6 tbsp. Olive Oil
- Salt & Pepper
- Parmesan Cheese (for serving)
Season flour liberally with salt and pepper and mix, then transfer to a large plate. Dredge chicken in flour, shaking off excess, and set aside.
Heat 2 tablespoons of butter with 2 tablespoons of oil on medium-high until hot but not smoking, then pan fry 2 chicken fillets until golden, flipping once; remove and place on a plate lined with paper towels. Repeat with remaining butter, oil, and chicken fillets until all fillets are cooked, continuing to cook in batches of 2.
Add shallots and garlic to pan, lowering heat to medium, and cook until shallots are translucent and garlic is fragrant. Raise heat slightly and add white wine; scrape bottom of pan gently with a spoon to release fond. Allow wine to come to a simmer, then lower heat and cook uncovered until alcohol has cooked off. Stir in lemon juice, remaining 2 tablespoons of butter, capers, and parsley, thenseason with salt and pepper. Return chicken fillets to pan and simmer in sauce for about 5 minutes or until chicken is hot and sauce has thickened slightly.
To serve, remove chicken from pan and place in a serving dish. Top with sauce and freshly grated Parmesan cheese.