½ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
6 Tbsp. Butter
5 Tbsp. Extra Virgin Olive Oil
½ Cup Fresh Lemon Juice
½ Cup Chicken Broth
¼ Cup Capers
¼ Cup Italian Parsley
Season chicken breasts with salt and pepper, to taste. Dredge chicken breasts in MIES BREADING and shake off excess.
In a large skillet over medium high heat, melt 2 Tbsp. of butter with 3 Tbsp. olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to a plate. Add 2 Tbsp. butter and 2 Tbsp. olive oil to skillet. When butter and oil start to sizzle, add the other 2 pieces of chicken and cook as stated above and remove once cooked.
In empty skillet, add the lemon juice, broth, and capers. Return to stove and bring to a boil. Return all the chicken to the pan and simmer for 5 minutes – internal temperature of chicken to be at or above 165°. Remove chicken to platter. Add remaining 2 Tbsp. butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve & Enjoy!!
Author: Lena Levy
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