Tonight was "make dinner with whatever ingredients I have in the house" night.
Amazingly enough, I had all of the ingredients for this amazing dish:
It's the perfect thing to make when company is coming, because it looks impressive (the capers are the key),
yet it's as simple as pie. Well...easier than pie.
Try it, you won't regret it!
1/4 C olive oil
2 large eggs
1/2 C all-purpose flour
1/2 c grated parmesan cheese
1 lb. thinly sliced boneless, skinless chicken breasts*
5 Tbs butter
1/2 tsp minced garlic
1 C chicken broth
1 3.5-oz jar capers--rinsed and drained
1 Tbs fresh lemon juice
1 1/2 Tbs white wine vinegar
2 Tbs chopped fresh parsley
Heat olive oil on stovetop in large skillet over medium heat.
Beat eggs in shallow bowl. In separate dish, mix the flour and parmesan cheese. Dredge chicken pieces in eggs and then in flour-cheese mixture.
Add 2 Tbs butter to heated olive oil, and when butter melts, add the floured chicken breasts. Cook 3-4 min. on each side, until browned. Transfer chicken to a platter and set aside.
Add remaining 3 Tbs of butter and the garlic to the skillet drippings. Saute garlic for 30 seconds, being careful not to burn it. Add chicken broth and capers to skillet, stirring to mix. Cook liquid for 3-5 min. over med-low heat, until reduced by half. Add lemon juice and vinegar, and heat through. Return chicken to skillet, spooning some sauce over the chicken. Cover skillet and cook for an additional 8-10 min. over medium heat, until the sauce bubbles and the chicken is cooked through**. Sprinkle with chopped parsley and serve.
*I used chicken tenderloins instead of breasts
**At the end, I let the chicken sit in the sauce and simmer on med-low for about 15 min to let the flavors soak into the chicken and to let the sauce thicken.