Recipe By:        Joe Borrello, Author of “Ask The Wine Guy”
Serving Size:     8

Categories:       Poultry & Fowl

Amount  Measure         Ingredient        
8                                chicken breast halves without skin and boned
1/2       cup                  flour    
1/4       teaspoon          fresh ground pepper     
1/2       teaspoon          granulated garlic           
1/8       teaspoon          paprika
1/4       cup                   extra virgin olive oil      
1          tablespoon        unsalted butter 
4          tablespoons      dry white wine 
3          tablespoons      fresh lemon juice          
2          tablespoons      minced parsley  for garnish
2          teaspoons         capers  for garnish

Place chicken breast halves between two sheets of waxed paper and pound them evenly until thin. Combine flour, pepper, garlic powder and paprika in a plastic bag. Add chicken and coat; shake excess flour mixture off.
In a large skillet, heat olive oil and butter. Sauté chicken breasts, three minutes per side, turn and salt each piece. Remove from skillet, place on plate with paper towels to drain fat and cover with foil to keep warm.
Drain fat from skillet, reserving approximately 2 to 3 tablespoons of oil and butter, adding an additional tablespoon of butter if so desired. Add wine to skillet and deglaze it, scraping pan to loosen browned chicken pieces. Add lemon juice and heat through.
Return chicken breasts to skillet with lemon slices until sauce thickens. Transfer to platter and sprinkle with minced parsley and capers.
Serve with fresh asparagus and lemon risotto or fettuccine alfredo.
            —————   
Notes:  A personal favorite.
           
Suggested Wine:           Sauvignon Blanc
           

Per serving: 263 Calories; 10g Fat (36% calories from fat); 33g Protein; 7g Carbohydrate; 85mg Cholesterol; 99mg Sodium