Time for a new recipe! I made this a few weeks ago, and it was an even bigger hit than chicken piccata, which everybody here loves, so it’s definitely going in the permanent collection!
- 2-3 pounds boneless, skinless chicken breasts, sliced into thin medallions
- Salt and pepper
- Flour for dredging
- 4 Tbsp. Extra Virgin Olive Oil
- 4 Tbsp. butter
- 3/4 cup white wine
- 1/3 cup lime juice
- 2 limes, thinly sliced
- 3 Tbsp. minced fresh rosemary
- 2 Tbsp. capers
Season chicken with salt and pepper. Lightly dredge in flour. Heat large skillet over medium and melt 2 Tbsp. butter with 2 Tbsp. olive oil. Pan fry chicken until brown and cooked through, about three to four minutes per side, and keep warm. Replace butter and olive oil about halfway through, and finish cooking chicken.
After all the chicken is cooked, deglaze pan with wine. Add lime juice, lime slices, rosemary, capers, and salt and pepper, and simmer for several minutes. Pour over chicken and serve with rice.