Chicken with Lemon-Caper Sauce

Name: Chicken with Lemon-Caper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps capers, drained; 59 milliliters dry white wine; 118 milliliters all-purpose flour; 59 milliliters lemon juice; 2 lemon wedges; 2 Tbsps olive oil; 1 pinch salt; 340 grams skinless, boneless chicken breast halves; 59 milliliters cold unsalted butter, cut into pieces

You can never have too many main course recipes, so give Chicken with Lemon-Caper Sauce a try. One portion of this dish contains about 41g of protein, 42g of fat, and a total of 699 calories. This recipe serves 2. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up lemon juice, chicken breast halves, salt, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess.

Ingredients you will need

Whole Chicken

All Purpose Flour

Shake

Salt

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Olive Oil

Whole Chicken

All Purpose Flour

Shake

Cooking Oil

Equipment you will use

Frying Pan

Remove the chicken, and set aside in a warm place.

Ingredients you will need

Whole Chicken

Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan.

Ingredients you will need

White Wine

Equipment you will use

Frying Pan

Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.

Ingredients you will need

Lemon Juice

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.

Ingredients you will need

Butter