INGREDIENTS

2 POUNDS BONELESS, SKINLESS CHICKEN CUTLETS

SALT AND BLACK PEPPER

FLOUR, FOR DREDGING

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL

2 GARLIC CLOVES, WHOLE

2 TABLESPOONS CAPERS

½ CUP WHITE WINE

1-2 TABLESPOONS, UNSALTED BUTTER

GRATED ZEST AND JUICE OF 1 LEMON

CHOPPED FRESH FLAT LEAF PARSLEY

DIRECTIONS

IF NOT USING CUTLETS, POUND YOUR CHICKEN BREASTS UNTIL THEY ARE ABOUT ¼ INCH THICK.  SEASON WITH SALT AND PEPPER ON BOTH SIDES AND DREDGE IN FLOUR.

ON MEDIUM-HIGH HEAT, HEAT UP OLIVE OIL IN FRYING PAN; WHEN IT’S HOT, ADD WHOLE GARLIC AND CAPERS AND COOK FOR 1 MINUTE OR SO.  ADD CHICKEN BREASTS TO PAN AND LIGHTLY BROWN ON BOTH SIDES, ABOUT 3 MINUTES PER SIDE.  POUR IN WINE; ADD BUTTER, LEMON ZEST AND JUICE, THEN SOME SALT AND PARSLEY.  LET COOK A COUPLE OF MINUTES, UNTIL CHICKEN IS COOKED THROUGH.  WINE REDUCES AND SAUCE THICKENS.  SERVES 4.

(ONE OF MY FAVOURITE RECIPES FROM DAVID ROCCO, THE ONLY THING I OMIT ARE THE CAPERS)