Dad's Chicken Breasts in Lemon Caper Sauce
- chicken breast halves, skinless and boneless
- 1/2 c
- 1/4 c
- 2 tsp
- garlic, chopped
- 1 c
- dry white wine
- 2 Tbsp
- lemon juice
- 1/2 tsp
- 1-2 Tbsp
- capers, drained (more or less to taste)
Heat butter in skillet over medium high heat.
Add chicken and garlic to butter and cook four to six minutes, or until chicken is brown, turning once.
Add wine, lemon juice and pepper.
Heat until hot. Sprinkle with capers and serve.
if capers are in brine, rinse and drain before measuring.
if capers are in vinegar, just drain off vinegar before measuring.