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- Chicken in a lemon-wine sauce
- Angela Creighton
- 4 slices pancetta, chopped
- 4 oz (112 grm). sliced mushrooms
- 4 skinless boneless chicken breasts
- flour seasoned with salt and pepper
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegatable oil
- 2 tbsp (30 ml) dry white wine
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) drained bottled capers
- 3 tbsp (45 ml) minced fresh parsley leaves
- Dredge the chicken pieces in the seasoned flour on both sides and set aside.
- In a large heavy skillet, saute pancetta and mushrooms until lightly browned and remove with a slotted spoon.
- Add 1 tbsp (15 ml) of the butter and the oil to the skillet.
- Over medium heat, brown the chicken on each side until they are cooked through.
- Transfer the chicken with tongs to a platter and keep it warm, covered loosely.
- Pour off the fat in the skillet.
- To the skillet add the remaining 1 tbsp (15 ml) butter, the wine, and the lemon juice, and bring the mixture to a boil.
- Stir in the pancetta, mushrooms, capers, parsley, salt and pepper to taste and spoon the sauce over the chicken.
- Pancetta is an Italian bacon they can be found in most grocery stores in the deli section.
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