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Meat
Easy
45 Minutes
Diets 
1 pound chicken breast, thinly sliced (about 4 pieces)
all-purpose flour, for coating
Tuscanini Sea Salt, to taste
pepper, to taste
1/2 cup oil
1/2 cup Baron Herzog Chenin Blanc or other white wine
1/3 cup fresh lemon juice
1 teaspoon lemon zest
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped
Thin the sliced chicken breast by pounding between two pieces of plastic wrap. Season each side with salt and pepper, then dredge in flour, shaking off excess.
In a large skillet, heat quarter cup of oil over medium-high heat. Once the oil sizzles, add two chicken breasts and fry until golden brown, about three to four minutes per side. Transfer them to a plate and add the remaining oil to the skillet. Fry the next two pieces of chicken until golden brown. Transfer to a plate.
Add the wine, lemon juice, lemon zest, and capers to the pan. Bring to a boil and reduce the sauce by a third.
To serve, place the chicken on a serving dish or plate, pour the sauce over it, and garnish with parsley.
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Can I make this for Friday night. How to prevent from drying out?
Yes. I’d suggest actually to add a tablespoon of mayo to the recipe (it makes the chicken more juicy) and then store this dish in the fridge covered in plastic wrap until ready to serve.
great recipe