Chicken with lemon caper sauce
- Number of Servings: 4
Ingredients
INGREDIENTS1 pinch salt 1/2 cup all-purpose flour 3(6 ounce) skinless, boneless chicken breast halves 2 tablespoons olive oil 1/4 cup dry white wine or chicken broth1/4 cup lemon juice 1/4 cup or less cold unsalted butter, cut into pieces 2 tablespoons capers, drained 2 lemon wedges
DIRECTIONS
Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Number of Servings: 4
Recipe submitted by SparkPeople user ULAINKX.
Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Number of Servings: 4
Recipe submitted by SparkPeople user ULAINKX.
Nutritional Info Amount Per Serving
- Calories: 130.9
- Total Fat: 9.4 g
- Cholesterol: 44.2 mg
- Sodium: 348.3 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.2 g
- Protein: 9.8 g
Member Reviews
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LYFEISGOOD
SUPER YUMMY! The only things I did differently was add dried parsley flakes, garlic, used the liquid I Can't believe It's Not Butter, and I did'nt put flour on the chicken before cooking it. I mighta put too much wine on accident *cough* but it was super yum! We are having it again tonight..lol - 8/1/10