Another weeknight. Another night of wondering what to do with these boneless chicken breasts! I know, you’ve heard that before. So I decided to coat then with a little flour and saute in a little butter and oil. But then what? Well my husband always complains when the outside of the chicken is too browned. So I sauteed it just until it was browned on each side, and then I threw it on to a piece of non stick aluminum foil and put it in to my trusty counter top oven on 375 or so. Then I started to make a sauce. I wanted something like the tomato, caper & onion sauce I made for my haddock. So, I made a similar sauce to top the chicken.
- Chicken with Tomatoes, Capers & Lemon
- Sauteed Chicken with Tomato, Capers & Lemon Sauce
- 3 or 4 boneless chicken breast halves, rinsed and dried
- 1 c. flour
- salt & pepper added to the flour
- 2 Tbsp butter
- 3 Tbsp canola oil