Ingredients:
• 4 (6oz) skinless, boneless chicken breasts halves
• 1/2 cup all-purpose flour, plus 2 tablespoons
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 1/4 cup finely chopped shallots
• 4 medium garlic cloves, thinly sliced
• 1 cup sherry
• 1 1/2 cup lower-sodium chicken broth, divided
• 2 tablespoons fresh lemon juice
• 2 tablespoons drained capers
Directions:
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
• Place flour in a shallow dish.
• Sprinkle both sides of chicken evenly with salt and pepper.
• Dredge chicken in flour in shallow dish; shake off excess.
• Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Add 1 tablespoon oil to pan; swirl to coat.
• Add chicken to pan; sauté 4 minutes on each side or until done.
• Remove chicken from pan; keep warm.
• Heat remaining 1 tablespoon oil in pan; swirl to coat.
• Add shallots to pan; sauté 3 minutes, stirring frequently.
• Add garlic; sauté 1 minute, stirring constantly.
• Add sherry; bring to a boil, scraping pan to loosen browned bits.
• Cook until liquid almost evaporates, stirring occasionally.
• Add 1/2 cup broth to reserved 2 tablespoons flour; stir until smooth.
• Add remaining 1 cup broth to pan; bring to a boil.
• Cook until reduced by half (about 5 minutes).
• Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
• Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers.
• Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.
• Serve.
Tip: Serve this tangy dish with mashed potatoes.
