Chicken With Golden Caper Sauce
|Boneless, skinless chicken breast halves||1 Pound|
|Egg||1 , beaten|
|Olive oil/Vegetable oil||1 Tablespoon|
|Onion||1 Small, finely chopped|
|Golden herb with lemon soup mix/Savory herb with garlic soup mix||1 1⁄4 Ounce (1 Envelope Lipton Recipe Secrets)|
|Water||1 Cup (16 tbs)|
|Prepared mustard||1 Teaspoon (Dijon Style / Country Dijon Style / Brown)|
|Capers||1 Tablespoon, drained and chopped|
Dip chicken in egg, then flour.
In 12-inch skillet, heat butter and oil over medium-high heat and brown chicken 8 minutes or until chicken is done, turning once.
Remove chicken to serving dish and keep warm.
In same skillet, cook onion over medium heat 2 minutes or until soft.
Add golden herb with lemon soup mix blended with water and mustard.
Bring to a boil over high heat.
Reduce heat to low and simmer uncovered, stirring occasionally, 4 minutes.
Stir in capers and simmer 1 minute.