Sep 17, 2012 3:15 PM by Ian Cross
TUCSON - Today on News 4 Cooks at Noon, Chef Jack Ahern from Ric's Cafe stopped by to make:
6 Boneless and Skinless Chicken Breasts ( Lightly Pounded)
1 Large White Onion peeled and diced
4 Cloves of Garlic, peeled and crushed
3-4 Tablespoons Olive Oi
2/3 C All Purpose Flour
1/4 C Butter
2/3 C Dry Wine (Chardonnay is good)
2 Fresh Lemons
3 Tablespoons Capers
3/4 C Chicken Broth
Salt and Pepper to Taste
Finely Chopped Parsley
Mix the flour, Salt and Pepper together in a bowl or shallow dish. In a large skillet warm up the Olive Oil and heat til warm add the onions and garlic saute for 3 minutes or translucent. Remove onions and garlic from pan and add butter. Coat the chickens with the flour mixture, shake excess off place in warm skillet. Cook for 4 minutes on each side until lightly browned. Remove chickens form the pan when done. Add the Stock, Capers Lemon Juice from 1 lemon scraping the pan and stirring. Add the Onion and garlic back to the sauce. Bring back to a boil and reduced until slightly thickened. Serve with your liking of pasta or rice.
Serves 6. Add parsley right before serving.