Pan seared chicken that is super soft and light. I serve
this at day time meals because it can be made ahead of time and rewarmed
without drying out the chicken. It can be made with thin sliced veal too.
6 boneless, skinless chicken breasts
Kosher salt and black pepper
¼ cup margarine
¼ cup olive oil
2 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
Juice of 1- 2 lemons
1/2 cup pareve cream or almond milk
3 tablespoons capers
For the chicken: Sprinkle chicken breasts with salt and pepper
on both sides,
Heat the margarine and oil in a large 12-inch skillet over
medium heat. Brown the chicken breasts until golden on both sides, about 3
minutes each side. Remove chicken to a plate.
Add garlic to skillet and soften for 1 minute. Pour in chicken
broth and wine, and squeeze in juice of the lemon. Whisk the sauce, scraping
the bottom of the skillet. Allow sauce to cook and thicken until reduced by
about half. Season with a bit more kosher salt and pepper.
Reduce heat to low and whisk in pareve cream. Add capers, and
cook for 3 minutes or until the sauce thickens. Place chicken back in pan and
heat through with sauce.