Monday, December 21, 2009

Lemon Caper Chicken

I found a different recipe for my favorite dinner... I think this has been the best so far! Lemon Caper Chicken

Chicken with Lemon-Caper Sauce
Submitted By:
Photo By: LAL
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 2
"This rich lemon-caper sauce is very versatile, and can be used with a variety of li ght meats,
poultry, and fish."
1 pinch salt
1/2 cup all-purpose flour
2 (6 ounce) skinless, boneless chicken
breast halves
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
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 c hicken,
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.
2. 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 ju ice, and
allow to come to a boil, cook for a few minutes until reduced by half.
3. 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 sa uce will
separate and become oily. Once the butter has completely incorporated, remove from heat
and stir in capers.
4. To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
ALL RIGHTS RESERVED ? 2009 Printed from 12/21/2009
1 of 1 12/21/2009 10:34 PM

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