recipe has been reproduced with the kind permission
of Linda Stradley
who runs the What's Cooking
America web site <click
says, "My mom was a great cook, but she
cooked the typical foods of the 50's of overcooked
meat and vegetables. It wasn't until I really
got interested in cooking for my family that I
discovered the wonders of great food using simple
fresh ingredients! I also discovered the love
of eating and the problems of weight gain!"
has always had a fascination with history. Put
this together with her love of good food and you
have a culinary historian. Linda says, "The
research of the origins of foods of America have
become an obsession when being introduced to new
foods." Traveling with her husband, Don,
all around the States, she always combines her
pursuit of pleasure and eating with the pursuit
of new foods and their history.
originated the What's Cooking America site in
1997 and continues to maintain it with regular
additions. The web site is a continuation of her
first cookbook also called What's Cooking America,
which she co-authored with her friend Andra Cook.
Linda has a new book available called I'll
Have What They're Having: Legendary Local Cuisine
- for details or to purchase <click
you've tried this chicken, it will be your favorite.
Excellent for a dinner party.
(6 to 7 ounces each) chicken breast halves,
boneless and skinless
1/2 cup all-purpose flour
Salt and coarsely ground pepper to taste
2 tablespoons butter
1 tablespoon vegetable oil
1/4 cup lemon juice
1/4 cup white wine
3 tablespoons capers, drained and rinsed
with one chicken breast at a time, place each
between two pieces of plastic wrap with the
smooth side down (where the skin used to be).
Working from the center to the edges, gently
pound each chicken breast with a meat mallet
to 1/4-inch thick. You want the smooth side
to remain intact while the ragged side receives
the impact of the mallet. And since chicken
has little connective tissue, its important
to use gentle strokes when pounding - the meat
can tear easily.
a shallow pie plate, combine flour, salt, and
chicken in flour mixture to coat all sides.
a large non-stick frying pan over medium heat,
heat butter and vegetable oil. Add chicken and
cook 3 to 5 minutes per side or until fully
cooked and tender.
lemon juice and white wine over chicken.
capers and simmer another 2 to 3 minutes longer.
from heat and transfer chicken onto a serving
liquid left in frying pan by boiling an additional
2 to 3 minutes; pour over the chicken and serve
Linda Stradley - What's Cooking America