Skillet Lemon Chicken

This is one of our favorite recipes.  It's fast and easy for a quick week-night meal and is also nice enough that it can be 'dressed up' for company.  It was originally a Good Housekeeping recipe and is especially yummy when served over pasta or rice.  Enjoy!

Skillet Lemon Chicken

4 medium skinless, boneless chicken breast halves

2T. plus 1-1/2 tsp. flour

1/2tsp. salt

1 large egg

2 tsp. olive oil

2T. butter

3 garlic cloves, minced

1/2 lemon, thinly sliced

1/2c. chicken broth

1/2c. dry white wine

2T. fresh lemon juice

2T. drained capers

1T. chopped fresh parsley

Between 2 sheets of plastic wrap, with meat mallet or rolling pin, pound chicken breasts to flatten slightly.  On waxed paper, mix 2T. flour with salt.  In a pie plate, with fork, beat egg.  Coat chicken with flour mixture, then egg.

In 12-inch skillet, heat olive oil over medium-high heat until hot.  Stir in 1T. butter until melted.  Add chicken; cook 5 minutes.  Reduce heat to medium; turn chicken and cook about 8-10 more minutes, until juices run clear.  Tranfer chicken to a warm plate.

Add garlic and lemon slices to drippings in skillet; cook until golden, sauteeing constantly.  In cup, mix chicken broth, wine, lemon juice and 1-1/2tsp. flour until smooth; stir into skillet mixture.  heat sauce to boiling; boil 1 minute.  Stir in capers and remaining 1T. butter until butter melts.  Arrange lemon slices over and between the chicken breasts.  Pour sauce over chicken.  Sprinkle with chopped parsley. 

Makes 4 main-dish servings.