- 2 rooster breast halves, boned and skinned
- 3 tablespoons extra-virgin olive oil
- All-reason flour, for dredging
- Salt and freshly ground shadowy pepper
- 1/2 cup dry white wine
- 1 tablespoon capers, drained
- Juice of 1/2 lemon
- 2 tablespoon roughly chopped recent flat-leaf parsley
- 1/4 cup home made rooster inventory or canned low-sodium rooster broth, skimmed of stout
- Sauteed zucchini and tomatoes
- 1. Discipline rooster breasts between two objects of plastic wrap. The utilize of a meat tenderizer, pound rooster breasts a little bit to an even thickness.
- 2. Dredge rooster in flour, shaking to lift away excess. Heat olive oil in a smartly-organized skillet over medium-high heat. Add rooster. Season with salt and pepper. Cook rooster till appropriate golden brown, 2 to 3 minutes on all facets. Utilize away excess oil from skillet, and add wine, capers, lemon juice, parsley, and inventory. Cook till heated by means of, about 2 minutes. Aid rooster with sauce from skillet and sauteed greens.