Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
I won’t touch veal because I know where it comes from. Any time a recipe calls for veal, I use chicken. Chicken is also a much less expensive cut of meat.
Ingredients
Adjust Servings
Instructions
- Stir together the flour, 1st quantity of lemon pepper and salt. Dredge chicken, covering both sides very well.
- Place oil in pan over medium- high heat. Fry chicken 4-5 minutes per side till golden brown and juices run clear when pricked with a fork. Move chicken to a plate.
- Melt butter in pan. Scrape up all the brown bits. Add lemon juice, wine, and 2nd quantity of lemon pepper. Bring to a boil then simmer for a few minutes to cook off the alcohol.
- Add capers if using. Add chicken back to pan and let simmer a couple minutes per side.
- Serve over rice or pasta. I tend to use trI-color rotini because it's pretty. Place chicken over starch of choice, spoon sauce on top
Notes
My family and I adore lemon so I tend to triple or even quadruple the sauce on this so the starch has plenty to soak up and flavor it.