Parmesan cheese and capers make a tasty combination for chicken breasts. If you cannot use wine, substitute additional chicken broth for the sauce. You can have this on the table in less than 30 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon lemon pepper
- 2 boneless, skinless chicken breast halves
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon flour
- 1 Tablespoon olive oil
- 1/4 cup white wine
- 1/2 cup chicken broth
- 2 green onions (scallions), thin-sliced, tops included
- 1 Tablespoon capers, drained
Preparation:
Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.
Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to a plate and keep warm.
Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.
Yield: 2 servings
Parmesan-Crusted Chicken Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to a plate and keep warm.
Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.
Yield: 2 servings
Parmesan-Crusted Chicken Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
