Ingredients
2
boneless chicken breasts / 1 container extra firm tofu (drained/pressed)
2-3
slices fresh lemon for garnish / extra lemon
Kosher Salt and Fresh ground pepper
Directions
1.
Preparing Chicken/Tofu:
2.
Cut tofu slices about 1/4 inch thick, about 8-10 slices for one package. For Chicken, if you have thick chicken breasts, you can butterfly them to make it easier. Take each piece and place between plastic wrap. Pound until 1/4 inch thick, using a meat tenderizer or just the bottom of a pot.
3.
Season chicken/tofu with salt and pepper. Mix flour and bread crumbs in small bowl. Dredge chicken/tofu in flour and shake of excess. Place on a cutting board or plate and let sit 5-10 minutes.
4.
Heat 1 tablespoon butter and olive oil in a large skillet over medium heat. When hot and butter is bubbling, add chicken/tofu and cook about 3 minutes per side. When cooked, set aside on plate and cover with foil to keep hot.
5.
Remove pan from heat and add 1 more tablespoon butter, stock, wine, lemon juice and capers. Return to heat and cook until reduced by about 1/3 or 1/2. Remove from heat and add last tablespoon butter, whisk to combine and then top chicken/tofu with sauce. Serve with pasta, green beans, or whatever you choose. Enjoy!!
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