Chicken Paillards With Lemon Caper Sauce

• 6 boneless skinless, chicken breast halves
• 1/2 cup all-purpose flour
• 1/4 cup canola oil
• 4 tablespoons butter
• 2 shallots, finely minced
• splash white wine
• 3 tablespoons capers, drained
• 6 tablespoons fresh squeezed lemon juice
• 3/4 cup rich chicken broth (1 cup of low sodium prepared stock reduced to 3/4 cup)
• freshly minced parsley (to garnish)

1. Place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness.
2. Add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. Season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess.
3. When the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. Cook about 2 minutes on the first side, turning when the bottom is nicely browned. About 1-2 minutes on the second side should do it. Transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary.
4. Drain any excess oil from the pan, deglaze with a splash of white wine, and cook until almost fully reduced.
5. Toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute.
6. Add the capers, lemon juice, and chicken stock. Cook until slightly thickened.
7. Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. Check for seasoning, and pour over the chicken breasts to serve.

boneless skinless, allpurpose, canola oil, butter, shallots, white wine, capers, fresh squeezed lemon juice, rich chicken broth, parsley

Taken from www.food.com/recipe/chicken-paillards-with-lemon-caper-sauce-409898 (may not work)