This recipe is one of my Morphing recipes. They are both delicious, your family or kids will not even know they are one and the same.
2 tbsp. butter
4 boneless skinless chicken breast
3 tbsp. chopped parsley, fresh or dried
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. drained capers (I only use 1 tbsp.)
1/2 tsp. pepper
1/2- 1 c. sour cream
Place each chicken breast half between 2 sheets of plastic wrap. With the flat side of a meat mallet or side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4 inch.
Melt butter in skillet. Add chicken, saute 6-8 minutes until done, turn once. Remove chicken and keep hot.
Stir in lemon, water, parsley, pepper and capers. Deglaze pan. Remove from heat. Add sour cream and stir. Spoon over chicken and serve.
CHICKEN PALLARD WITH ALREDO SAUCE PASTA
I had some chicken pallard leftovers for the next day. I cooked some pasta added a store bought alfredo sauce, julienne some bell peppers and topped it with the chicken pallard. You can also slice the chicken and mix it in to the pasta. It was so delicious....=:)