My favorite resturant around here is Luigis. It is a local, family owned Italian place with lots of atmosophere. Every time I go I order the SAME thing. I can not make myself order anything else. I enjoy tasting what others order and it is always delicious. But, this particular dish makes my mouth water just thinking about it.
The very first time we went to Luigis, our District Superintendent and his wife took us. I ordered this and when it was served three of us received our meals, but hugsum didn't get his. He told/asked us to please go ahead and eat. I was STARVING and while they were talking and politely waiting for the 4th meal to be served, I snuck (sneaked?) a bite. Before I could control myself I let out a very loud "OH! UMMMMMMM!!!". It was THAT good!
Well, last night I was flipping through a cookbook I received Christmas from my sweet sister-in-law. I opened up and THERE it was!!!!! I can't wait to fix it.
1 pound skinless, boneless Chicken Breast (halved lengthwise and pounded to 1/4" thick)
Salt and fresh ground pepper
1/4 cup All Purpose Flour
2 TBS unsalted butter
2 TBS Olive Oil
1/4 cup Lemon Juice
1/4 cup Capers
3/4 cup reduced sodium Chicken Broth
2 TBS fresh chopped Parsley
Sprinkle Chicken with salt and pepper and coat lightly with flour. In a large skillet over med heat, melt butter with olive oil. When pan is hot, add chicken and cook until golden, about 2-3 minutes per side. Transfer to plate. In the same pan add lemon juice, broth and capers and stir to scrap up any bits stuck to the bottom of the pan. Simmer until slightly thickened, stirring occasionally. Return the chicken to the pan and simmer until just cooked through, about 3 to 4 minutes. Transfer to platter and sprinkle with Parsley.
At Luigis it is served over angelhair pasta... with bread.... YUMMMMMMM!