JOHN “CHAPPY” CHAPMAN / CHAPPY’S ON CHURCH – Nashville
4 – 6 oz chicken breasts
1 c milk
1 c flour
1/2 t salt
1/2 t pepper
1/2 t garlic spice
1/2 t Cajun seasoning (optional)
1/2 stick butter, divided
1 c white wine
1 jar capers
Pound chicken breasts with a meat mallet until thin, about 1/2 inch. Gently beat together egg and milk. In a separate dish, blend the flour with salt, pepper, garlic and Cajun seasoning.
Heat half the butter in a hot skillet. Dip the chicken in the egg mixture, then dredge in seasoned flour and place in the skillet. Cook on both sides until cooked through, then remove from skillet and keep warm. Reduce heat and add wine to the skillet, scraping to loosen bits of flour and meat stuck to the pan. Add capers and 3 teaspoons of capers juice. Cook down for 3 minutes, then add remaining butter. Remove from heat. When butter is melted, spoon sauce over the chicken and serve.
Can also substitute veal or fish for the chicken.