~ chicken, capers, and lemons ~
We have a lemon tree - that has HUGE pieces of fruit and I need to use before they rot. So I found this recipe for a fast and easy dinner. One of my favorites when I'm at a restaurant.
You can also use fish.
INGREDIENTS
1 pinch salt
1/2 cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
Market Pantry Chicken Breasts 2.5-lb Bag
2 tablespoons olive oil 1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup cold unsalted butter, cut into pieces
2 tablespoons capers,
drained 2 lemon wedges
Prep
10 m
Cook
20 m
Ready In
30 m
Pound the chicken breast to flatten. I use a large unopened soup can and pound away. Flip it over and pound some more.
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. Add the garlic. 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. Keep it low so the garlic doesn’t burn.
Remove the chicken, and set aside in a warm place. I stick it on a plate with another on top to keep it warm.
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. You might also like: I had some left over artichoke hearts left in the fridge so I threw them in to with the capers.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
MASH POTATOES: I served with mashed potatoes and some horseradish (small amount for a kick) swirled in. This can also be served with pasta.
Cook
20 m
Ready In
30 m
Pound the chicken breast to flatten. I use a large unopened soup can and pound away. Flip it over and pound some more.
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. Add the garlic. 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. Keep it low so the garlic doesn’t burn.
Remove the chicken, and set aside in a warm place. I stick it on a plate with another on top to keep it warm.
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. You might also like: I had some left over artichoke hearts left in the fridge so I threw them in to with the capers.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
MASH POTATOES: I served with mashed potatoes and some horseradish (small amount for a kick) swirled in. This can also be served with pasta.
I like to serve it in a large pasta dish so that the sauce will stay put. This would also be good with French bread to soak up the sauce.
Don't’ be stingy with the sauce and don’t over cook the chicken. Because it’s pounded flat it will cook faster but will also be beautifully tender.
Serve with a side salad. We love the EAT SMART Sweet Kale Veggie Salad Kit from Cosco. I add Cucumber and Red Onion to it. Love the sweet salad dressing that comes with it. It's taste like Miracle Whip meets Poppy Seed... It also contains dried raspberries and pinenuts with the package.
Add a nice Chardonnay - one of my favorites is:
This is written for my son who is having a few guests over for dinner.
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