Pan Fried Recipe
Lightly breaded and pan fried. Finished with white wine, mushrooms and capers.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. First, dredge each chicken breast in flour, shaking off any excess.
- 3
Breading the Chicken
Dip the floured chicken into the beaten eggs, ensuring it is fully coated, then press it into the breadcrumbs until well coated.
Cooking
- 4
Pan Fry the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the breaded chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
- 5
- 6
Deglaze the Pan
Pour in the white wine and scrape the bottom of the pan to release any browned bits. Add the capers and butter, stirring until the butter has melted and the sauce has slightly thickened.
- 7
Combine and Serve
Return the chicken to the skillet to warm through in the sauce for 1-2 minutes. Serve hot, drizzled with the mushroom and caper sauce.