Maggiano's Little Italy Copycat Recipe
4 (4 oz.) chicken breasts
1/4 cup dry White Wine
1/2 cup chicken broth
2 tablespoons capers
2 tablespoons Italian parsley, chopped
2 lemons, juiced
2 tablespoons sweet butter
1-2 tablespoons olive oil
salt & pepper
Chicken: Season chicken lightly with salt and pepper. Dust in flour on both sides. Coat saute pan with olive oil and heat over medium high flame. Add chicken to pan and saute for several minutes until browned well. Turn and continue cooking until browned and cooked through. Remove to warm serving platter.
Sauce: Deglaze pan with white wine, releasing any browned bits that stuck to the pan. Add chicken broth, capers, parsley, lemon juice and butter. Return chicken to pan and cook briefly bringing it to a simmer. Add salt and pepper to taste if needed. Pour sauce over chicken and serve immediately.