Easy Eats : Weeknight Fast : Weeknight Fast : Chicken with Lemon-Caper Sauce

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Easy Eats > Weeknight Fast : Weeknight Fast > Chicken with Lemon-Caper Sauce

Chicken with Lemon-Caper Sauce


This rich lemon-caper sauce is very versatile, can can be used with a variety of light meats, poultry and fish.

SERVES: 4
PREP TIME: 10 Minutes
COOK TIME: 20 Minutes

Ingredients

1 pinch salt
1/2 cup all-purpose flour
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/.2 cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Directions

	Step 1: Mix 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. Brown chicken in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.

	Step 2: Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to it 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.

	Step 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 sauce will separate and become oily. Once the butter has completely blended in, remove from heat and stir in capers.

	Step 4: To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Serving Suggestion:

Nutritional Analysis (per serving)

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Key Ingredients

Alessi Capers in White Balsamic Vinegar
$2.19

On Hand Ingredients


	Morton Iodized Salt $2.29


	Gold Medal All-Purpose Flour $4.59 Savings : $0.60


	Bertolli Olive Oil $15.29


	ReaLemon Lemon Juice $3.19


	Crystal Farms Unsalted Butter - 4 Quarters $5.99 Savings : $0.30

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