Chicken, Capers, and Garlic in a Butter Wine Sauce

This is one of our favorite meals for dinner. We got the idea for it from watching Lidia's Italy on PBS. She is one of our fave chefs and we hope to someday go to one of her restaurants (there's one in KC where are friends live). I missed the part of the episode where she actually named the dish, so the title of this recipe is basically what's in the dish. And when I say recipe, I mean that in the loose sense. We never wrote down all the ingredients or how much, so we kind of go by memory (surprising since I'm an engineer and a little bit of a control freak). Fortunately, we've made this dish enough times to have repeatability, not to mention the recipe is VERY forgiving.

Ingredients:

Chicken breast cutlets

Flour

Salt & Pepper (optional)

Olive oil

Garlic, sliced very thin

Capers

White Cooking Wine

Butter

Heat olive oil in large skillet or sauce pan over med-hi heat. Lightly salt and pepper the cutlets and lightly dredge them in the flour, shaking off excess flour. Cook chicken in oil until golden brown (if chicken sticks to pan when trying to flip over, it's probably not ready to turn). When second side of chicken is cooking add garlic and capers (I love capers so I put a couple spoonfools of them) to the skillet placing them in between the cutlets. When chicken is cooked through, you can remove the chicken from the pan and keep warm, but I just leave them in to keep from having to wash another dish). Add cooking wine to deglaze the pan and cook until reduced to half. I probably put 1 to 1 1/2 c of wine b/c we like ours saucy. Once reduced, add a tablespoon or so of butter and melt. Serve over cooked pasta.

The last time we had this for dinner we served it with some zucchini and yellow squash seasoned with pepper and sauteed in a little bit of butter. Yum!