I attended a banquet a few years ago where this dish was served. I liked it so much, I went home and reinvented it. It is now one of my favorite chicken recipe. Each half chicken breast makes one large serving, or may be cut in half to make 2 smaller servings.

• 1/4 cup flour
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 4 boneless, skinless chicken breast halves
• 2 tablespoon olive oil
• 1/2 cup chicken broth
• 1 cup dry white wine
• 2 tablespoon lemon juice
• 2 T capers with juice

1. Remove all visible fat from the meat and pound to a uniform thickness; cut each piece in half (optional). Combine flour, pepper and paprika on a plate and dredge the chicken.

2. In a large skillet, heat the olive oil over moderately high heat. Sauté chicken until brown on both sides, about ten minutes. Remove chicken to a plate.

3. Add broth and wine to skillet over medium heat, whisk constantly and scrape up any brown bits. Stir in lemon juice and capers.

4. Return chicken to skillet and cook, turning in sauce, to reheat. Serve over white rice.

Yield: 4 large servings or 8 small servings.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu