Parmesan-Crusted Chicken with Capers

(Dvd)

Parmesan-Crusted Chicken with Capers
Parmesan cheese and capers make a tasty combination for chicken breasts. If you cannot use wine, substitute additional chicken broth for the sauce. You can have this on the table in less than 30 minutes.
INGREDIENTS:

* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon poultry seasoning
* 1/2 teaspoon lemon pepper
* 2 boneless, skinless chicken breast halves
* 1/4 cup grated Parmesan cheese
* 1 Tablespoon flour
* 1 Tablespoon olive oil
* 1/4 cup white wine
* 1/2 cup chicken broth
* 2 green onions (scallions), thin-sliced, tops included
* 1 Tablespoon capers, drained

PREPARATION:
Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.

Heat a heavy skillet over medium-high heat.

When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to a plate and keep warm.

Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.

Yield: 2 servings

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