I took the advice of some other reviewers and pounded the breasts, breaded them with bread crumbs with oregano,salt & pepper, used some white wine and some chicken broth (mostly wine), and lemon zest along with the juice of the lemon. I didn't marinate the breasts, but let them simmer in the sauce for about 20 minutes while it thickened. The butter is essential. I'm not a fan of capers, so I didn't use them. The sauce was delicious! the chicken was moist and tender. I served it over soft polenta and there wasn't a bite left!
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I took the advice of some other reviewers and pounded the breasts, breaded them with bread...