This recipe makes its own delicious sauce. Try serving it with rice or pasta.
1/4 c. plus 2 T. all-purpose flour, divided
2 T. chicken bouillon granules, divided
4 boneless, skinless chicken breasts
2 T. olive oil
1 T. butter
1/2 c. white wine or chicken broth
1/4 c. lemon juice
2 T. water
2 T. capers, drained and rinsed
2 T. fresh parsley, chopped
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