Chicken In White Wine Caper Sauce

(Serves 7)

 

¾ Cups Vegetable Oil

4 Cups of Flour

2 ½ tsp. Salt

1 ½ tsp. Pepper

14 Chicken Cutlets – Thin

4 tbsp. Olive Oil

2 Tbsp. of Butter

9 Roma/Plum Tomatoes – seeds removed and diced

1 cup of Kalamata Olives – Diced

4 tbsp. Capers

1 Cup of White Wine

½ Cup Chicken Broth

Zest of Two Lemons

1 tbsp. Lemon Juice

3 Tbsp. Chopped Parsley

Preheat the oven to 375 degrees.  Heat the vegetable oil in a large frying pan.  In a small bowl combine the flour with 2 tsp. Of salt and 1 tsp. of pepper.  Coat each piece of chicken (both sides) with the flour mixture.  Add the cutlets to the pan and fry until cooked through and browned- about three to five minutes on each side.  Remove the chicken from the pan and drain on paper towels.  Put another round of chicken cutlets in the pan and repeat the cooking process until the cutlets are all cooked.  Put the cutlets in an oven safe dish.  

Remove most of the oil from the pan (leaving only about a tablespoon).  Leave some of the brown pieces in the pan also.  This will help with the color of the sauce.  Put the pan back on the stove and put on low heat.  Add the butter and the olive oil to the pan. Add the tomatoes and sautee for about three minutes. Add the olives and the capers and cook for another 3 minutes.  Add the wine to the pan.  Raise the heat to medium and cook until the sauce begins to reduce.  Add the chicken broth, lemon zest, lemon juice and the parsley.  Cook for about 5 minutes and pour the sauce over the chicken cutlets.  Put in the oven and cook for 10 minutes and serve.

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