1 ½ pound boneless skinless pheasant breast
1/3 cup all purpose flour
Kosher salt and freshly ground black pepper
2 Tablespoons Olive oil
¾ cup dry white wine
1 ¼ cup chicken broth
1 lemon zest and slice
¼ cup drained capers
3 Tablespoons room temperature butter
2 tablespoons chopped fresh parsley
Pound the Pheasant breast between two pieces of plastic wrap until ½ inch thick. Place the Pheasant breast on a platter and season to taste with the salt and pepper and then dredge in the flour, shaking off the excess.
Heat a large sauté pan over medium high heat. Add half of the Pheasant breast and cook on each side until they are golden brown on each side. Remove the breasts from the pan, place on a platter and cover to keep warm. Repeat with the second half.
Add the lemon slices to the pan and brown on both sides, about 2 minutes. Add the wine, lemon zest and capers. Reduce by ¾. Ad the chicken broth and reduce by more than half. Place the pheasant breast and parsley in the sauce and bring to a boil. Remove from the heat and slowly stir in the butter while shaking the pan to create an emulsion. Place the breast on a patter and ladle the sauce over them, serve!