This elegant dinner idea is a popular choice on our catering menu. The light sauce is flavorful, and the method is streamlined to make for a simple recipe. Plan 1/2 lb. serving per person, to have plenty on hand. Serves 6 or so.

Ingredients:

• Approx. 3 lb. boneless, skinless chicken breast (about 4 large ones)
• 1 c. chicken stock
• 1/4 c. white wine
• 1/4 c. lemon juice
• 1/4 tsp. salt for sauce (omit salt if using canned, salted chicken stock)
  
• 1/2 c. flour
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. paprika
• 2 TBS. parmesan
• 1/2 TBS. chopped garlic
• 1 TBS. olive oil, plus extra for grilling chicken
• 2 TBS. butter
• 1/4 c. capers, drained
• lemon slices for garnish
• 1/4 c. chopped parsley
  

Ahead of time, in sauce pan, reduce sauce by boiling down liquids by half: > 1 c. chicken stock > 1/4 c. white wine > 1/4 c. lemon juice > 1/4 tsp. salt for sauce (omit salt if using canned, salted chicken stock)

Set reduced sauce aside. Mix dry ingredients together for dredging chicken: > 1/2 c. flour > 1 1/2 tsp. salt > 1/4 tsp. pepper > 1/2 tsp. paprika > 2 TBS. parmesan

Prepare chicken breasts by hammering to more uniform thickness; they'll be more tender, and cook evenly. A meat hammer works great for this!

Get skillet hot, adding a touch of olive oil when hot. Dip

the hammered chicken breasts into the flour mix, and grill on both sides until golden and cooked through. Set aside to warm in oven until serving time.

After cooking chicken, prepare sauce. To the same skillet used for the chicken, add: > 1/2 TBS. chopped fresh garlic

Heat just so garlic can cook a bit, without burning. To the garlic, add: > 1 TBS. olive oil > 1 TBS. flour

To the oil/flour mix, add the reduced sauce liquid, bring back to a boil. Finally, remove from heat and stir in until melted: > 2 TBS. butter

Arrange grilled chicken breast on plate, add sauce, and garnish with: > 1/4 c. capers, drained > 1/4 c. chopped parsley > thin-sliced lemon

Serve with vegetables and a favorite pasta or rice.