Chicken With Lemon-Caper Sauce
Cooked in a cast iron skillet, you can keep your oven.
Recipe Summary Chicken With Lemon-Caper Sauce
A rich chicken dish, perfect for a special meal.
Ingredients | Chicken Breast Recipes Pan1 pinch salt½ cup all-purpose flour2 (6 ounce) skinless, boneless chicken breast halves2 tablespoons olive oil¼ cup dry white wine¼ cup lemon juice¼ cup cold unsalted butter, cut into pieces2 tablespoons capers, drained2 lemon wedgesDirectionsMix 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.Info | Chicken Breast Recipes Panprep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
TAG : Chicken With Lemon-Caper SauceMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,
