Tackling another classic Chicken recipe, this dish I had at Ralphs Italian Restaurant in Philadelphia and got inspired to try to make it myself. Ralphs does not have the capers and is more of a cream-based sauce. I first made it the traditional way, then played with the recipe to get more of the Ralphs dish, but I finally landed on this recipe. I sort of combo of both - Enjoy
4 chicken breast
1/2 dry vermouth
1/3 cup chicken stock, low sodium
1/4 cup of Lemon juice
1/4 of heavy cream
1/4 cup drained capers
1/4 cup fresh chopped Italian parsley, stems removed
1/4 cup unbleached flour
3 tablespoons unsalted butter
2 tablespoons Olive oil
Salt and Pepper to taste
1 1/2 tablespoons of unbleached flour
1 tablespoon of unsalted butter at room temp
Line two baking sheets with parchment paper and have a foil cover for one.
In a small bowl whisk the 1 1/2 tablespoons of flour and 1 tablespoon of butter until smooth and set aside.
Pound out the chicken breast, one at a time, to about 1/4 inch thick between two sheets of plastic wrap. Sometimes the cutlet gets rather large after pounding it out so I cut them in half to make it easier to handle.
Place flour in a shallow bowl and season with salt and pepper, coat the chicken with a light coating of the flour, place on a baking sheet lined with parchment paper.
Place a large deep skillet over medium-high heat and melt butter, then whisk in olive oil. Browning one chicken breast at a time, cook for about 3 to4 minutes on each side, until cooked through, then place on the baking sheet with the foil, cover to keep warm, repeat until done.
Now add the vermouth, lemon juice, and stock to skillet, saute and bring to a boil, whisk in butter-flour mixture and until smooth, and thick, now add the cream and the cappers, remove heat and whisk until smooth. Taste and season accordingly. Transfer chicken to serving platter and pour sauce over chicken and garnish with parsley.