| 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 |
