Recipe

Chicken With Lemon Caper Sauce Recipe

	Sparow64 / All my dishes 1 year, 11 months ago 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! Unique blend of flavors, and needs no salt! Serve over rice or pasta, with steamed asparagus or broccoli. ... More Prep:10m Cook:20m Servings:2	Sparow64
	chicken tasty unique

Does this look good? Yeah! / Nope

Fans

rml

cmon68

notyourmom

mark555

pleclare

Ingredients

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

1 c sliced fresh mushrooms

2 tablespoons capers, drained

2 lemon wedges

Directions

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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