Ingredients:
- 2 – 8 oz Boneless, Skinless Chicken Breast
- 3 Lemons
- ¼ Cup Flour
- 1 Tablespoon Olive Oil
- 1 Tablespoon Clarified Butter
- 2 Tablespoons Capers, drained
- 2 Tablespoons White Wine
- 1/8 Cup Chicken Broth
- 2 Tablespoons Beef Broth
- Cooked Angel Hair Pasta
- 1 Tablespoon Fresh Parsley, chopped
Directions:
Dredge chicken in flour. Heat the butter and oil on medium heat. Sauté the chicken on one side for approximately 4 minutes, turn over and sauté for approximately another 4 minutes.
Squeeze juice from 2 lemons. Add wine, lemon juice, capers, chicken broth and beef broth.
Simmer for 3 to 4 minutes on medium-high heat.
Serve over Angel Hair pasta and garnish with lemon slices and parsley.