Chicken Grenobloise (Chicken with Lemon-Caper Sauce)

Chicken Grenobloise

 (Chicken with Lemon-Caper Sauce)

TT salt

TT all-purpose flour
egg batter

2 skinless, boneless chicken breast halves or (chix tenders)

TT olive oil

TT cup dry white wine

TT fresh lemon juice

TT Butter & flour for roux

2 tablespoons capers, drained

2 lemon wedges

Procedure:

Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken into egg batter, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.

Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow coming to a boil, cooking for a few minutes until reduced by half.

Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.

To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Serve with rice or bed of pasta!!