Skillet Lemon Chicken With Capers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 medium boneless skinless chicken breasts1/2 cup Tapioca flour, divided1 teaspoon salt2 eggs2 teaspoons olive oil2 tablespoons butter2 tablespoons garlic, minced1/2 cup chicken stock1/4 cup dry white wine1 large lemon2 tablespoons capers, drained and chopped
1. Place each chicken breast between two sheets of wax paper.
2. With a mallet, flatten each to about 1/4 inch thick.
3. In one pie plate, beat eggs slightly.
4. In another pie plate, mix 1/4 cup flour with salt.
5. Coat chicken with flour mixture, then dip in egg.
6. Put battered chicken on a plate.
7. Add flour/salt as needed until all chicken is coated.
8. In nonstick skillet, heat olive oil over med high heat until hot.
9. Stir in 1 Tbsp butter until melted.
10. Add chicken.
11. Cook 5 min to brown, then reduce heat to med.
12. Turn chicken and cook about 4-5min more until juice runs clear when pierced.
13. Transfer chicken to a warm dish.
14. Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
15. In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
16. Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
17. Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
18. Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
Serving Size: 4 to 6 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user TRY2LOSEW8.
2. With a mallet, flatten each to about 1/4 inch thick.
3. In one pie plate, beat eggs slightly.
4. In another pie plate, mix 1/4 cup flour with salt.
5. Coat chicken with flour mixture, then dip in egg.
6. Put battered chicken on a plate.
7. Add flour/salt as needed until all chicken is coated.
8. In nonstick skillet, heat olive oil over med high heat until hot.
9. Stir in 1 Tbsp butter until melted.
10. Add chicken.
11. Cook 5 min to brown, then reduce heat to med.
12. Turn chicken and cook about 4-5min more until juice runs clear when pierced.
13. Transfer chicken to a warm dish.
14. Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
15. In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
16. Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
17. Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
18. Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
Serving Size: 4 to 6 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user TRY2LOSEW8.
Nutritional Info Amount Per Serving
- Calories: 1,889.7
- Total Fat: 58.2 g
- Cholesterol: 984.2 mg
- Sodium: 4,241.1 mg
- Total Carbs: 104.9 g
- Dietary Fiber: 7.6 g
- Protein: 234.0 g
Member Reviews