Chicken with Lemon Caper Sauce
From sparow64 17 years ago
- 20 minutes to make
- Serves 2
Found this online trying to find a copycat recipe for the dinner I had at Abuelo's Mexican Food Embassy. modified it somewhat to mirror what I think is correct. It was great! Serve over rice or pasta, with steamed asparagus or broccoli.
Ingredients
- pinch salt shopping list
- 1/2 cup all-purpose flour shopping list
- 2 (6 ounce) skinless, boneless chicken breast halves shopping list
- 2 tablespoons olive oil shopping list
- 1/4 cup dry white wine shopping list
- 1/4 cup lemon juice shopping list
- 1/4 cup cold unsalted butter, cut into pieces shopping list
- 1 c sliced fresh mushrooms shopping list
- 2 tablespoons capers, drained shopping list
- 2 lemon wedges shopping list
How to make it
- Mix together salt and flour in a 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 and mushrooms
- To serve, pour lemon-caper sauce over the chicken, and serve.
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The Rating
Reviewed by 5 people-
oooh Im going to make this!!!
cmon68
in Windsor loved it
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Yummmm!
rml
in loved it
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Making this tonite for dinner. Will let you know how I did:))
cmon68
in Windsor loved it
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