5.0
(56)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Step 2
Heat canola oil and butter in a medium skillet over medium heat.
Step 3
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
Step 4
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
Step 5
Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet.
Step 6
Serve immediately.
Your folders
cookingclassy.com
5.0
(16)
20 minutes
Your folders
aheadofthyme.com
5.0
(8)
15 minutes
Your folders
averiecooks.com
5.0
(3)
15 minutes
Your folders
rasamalaysia.com
4.6
(21)
10 minutes
Your folders
cafedelites.com
5.0
(63)
20 minutes
Your folders
cafedelites.com
4.9
(12)
40 minutes
Your folders
simplysibodiet.com
Your folders
spendwithpennies.com
20 minutes
Your folders
simplyrecipes.com
15 minutes
Your folders
foodnetwork.com
25 minutes
Your folders
foodnetwork.com
4.4
(596)
15 minutes
Your folders
cooking.nytimes.com
4.0
(2.5k)
Your folders
americastestkitchen.com
4.4
(48)
Your folders
myrecipes.com
4.5
(85)
Your folders
diethood.com
5.0
(1)
30 minutes
Your folders
culinaryhill.com
5.0
(4)
25 minutes
Your folders
skinnytaste.com
5.0
(18)
15 minutes
Your folders
bbc.co.uk
4.4
(16)
30 minutes
Your folders
jessicagavin.com
4.2
(68)
25 minutes