Ingredients:
6 boneless, skinless chicken breast halves
2 tablespoons butter
¼ cup olive oil
Flour for coating chicken and
Salt and pepper to taste
4 garlic cloves, finely chopped
1 pound mushrooms, cleaned and chopped
1 ½ cups white wine
½ cup capers, rinsed
Juice of 1 lemon, or to taste
1 cup fresh parsley, chopped
2 teaspoons dried oregano
Instructions:
Cut each chicken breast into
Quarters and place in a Ziploc
bag and seal. Using a meat mallet,
Gently pound the chicken pieces
on each side.
Melt butter with olive oil in a
large skillet. Heat over medium to
medium-high heat. Coat each
piece of chicken with flour,
salt and pepper and place in the
pan. Lightly brown each side of
the chicken. Add garlic and mushrooms
and stir all ingredients to combine.
add wine and cook 1 minute.
reduce heat to simmer. After 5
minutes, add capers, lemon juice,
almost all the parsley (reserve
some for garnish) and oregano.
Cover pan and simmer on low
heat for 25 minutes.
Garnish with reserved parsley and serve
over linguine.
This serves 6 people.
Getting it together
The lunch was so good!
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