Add in chicken breasts, one at a time, taking care to not overcrowd the pan.
Chicken With Lemon-Caper Sauce
Don't worry if the breading starts to get a little 'shaggy' as you dip back and forth.
Recipe Summary Chicken With Lemon-Caper Sauce
A rich chicken dish, perfect for a special meal.Ingredients | Pan Boneless Skinless Chicken Breast Recipes
1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup 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.
Info | Pan Boneless Skinless Chicken Breast Recipes
prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
TAG : Chicken With Lemon-Caper Sauce
Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,
