4 skinless boneless chicken breast halves (about 1 pound)
1/4 cup all-purpose flour
1/4 cup butter
2 cloves garlic, finely chopped
1 cup dry white whine or chicken broth
2 Tbsp lemon juice
1/2 tsp pepper
1 Tbsp capers, if desired
1. Coat chicken with flour, shaking off excess.
2. Melt butter in 12-inch skillet over medium-high heat. Cook chicken and garlic in butter 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Add wine and lemon juice; sprinkle with pepper. Heat until hot. Sprinkle with capers. Serve with rice, couscous, or quinoa.
Source: Betty Crocker's Good and Easy Cookbook
Try #1 - January 30, 2017
Yummy! I doubled the amount of chicken (but kept the other amounts the same) and cut the breasts into strips. There was plenty of flour/sauce even though I doubled the chicken.
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