| Ingredients | ||||
| Amount | Item | |||
| 2 | lb. | Chicken Breast 6each | ||
| 1 | oz | White Wine | ||
| 4 | oz | Chicken Stock | ||
| 1 | oz | Capers | ||
| 3 | each | Lemon | ||
| 2 | oz | Heavy Cream | ||
| 1 | oz | Butter | ||
| 1 | oz | GF Flour | ||
| 1 | oz | Egg Wash | ||
| Cornstarch | ||||
| Procedures | ||||||
| 1 | Tenderize the chicken to insure the breasts are the same thickness throughout | |||||
| 2 | Dust the chicken in the flour then into the egg wash | |||||
| 3 | Place a pan over medium heat and saute the chicken till golden brown on one side | |||||
| 4 | Flip and repeat. Check to see if the chicken is fully cooked | |||||
| 5 | If the chicken is still raw on the inside, finish in the oven | |||||
| 6 | Add the shallots to the pan and wilt | |||||
| 7 | Add the wine to the pan and reduce, Then the chicken stock and cream | |||||
| 8 | Thicken with a cornstarch slurry | |||||
| 9 | Add butter and capers to finish the sauce | |||||
| 10 | Pour the sauce over the chicken and serve | |||||