TRY THIS

It seems everyone loves capers, and no one loves capers more than TLW (The Little Woman). Every Mother’s Day I ask her what she wants for the day from me for dinner. Every year it is the same thing, Chicken Francaise. I make my chicken with capers, it seems to bring the flavor out a little better.

I set up a bowl for flour and one for egg-beaters, that work better than eggs, and have less cholesterol.

Clean the chicken breast, and flatten.
In a nice pile on waxed paper:

¼ cup Parmesan Cheese (optional)

2 to 3 tablespoons of chopped parsley (optional)

Flour, about a cup

Minced garlic (optional)

1 Tablespoon of capers, rinsed

Enough egg-beaters to coat each chicken breast twice

1 cup of white wine. (a table wine.)

¼ cup of lemon juice

1 Stick of unsalted butter

Mix the first four ingredients in a bowl

Dreg the chicken in the egg, then the flour mixture, then the egg and then the mixture once again.

In a heated olive oiled saucepan, gently and slow as possible cook the chicken on both sides, remove from the pan and start the sauce, by;

Raise the heat to high adding white wine, lemon juice and capers, scrapping the bottom of the pan, then add a half a stick of butter swirling the sauce as you do, then add a teaspoon of flour to thicken the sauce, return the chicken back in pan and let it cook in the sauce for one minute more.

You can substitute for the butter, but warning: It may not thicken as well, and the flavor will be missing something. The fat will be the same no matter what else you try!

I like to make my chicken Francaise with linguine, so I make double the sauce for the pasta. You can also make it with fresh green beans.