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CHICKEN WITH LEMON CAPER SAUCE Recipe

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This recipe for CHICKEN WITH LEMON CAPER SAUCE is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pinches salt
1/2 c. all purpose flour
4 skinless, boneless chicken breast halves (can use thighs)
1/4 c. olive oil
1/2 c. dry white wine
1/2 c. lemon juice (cut back a little for veal)
1/2 c. butter, cut into pieces
1/4 c. capers, drained
4 lemon wedges, drained
Directions:
Directions:
Mix together salt and flour in a small dish. Coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat.
Brown chicken (or other meat) in hot oil until both sides are golden-brown and the inside has turned white and firm, 3 to 4 minutes per side.
Remove chicken and set aside in a warm oven. Pour wine in to 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 butter into the sauce. Stir to dissolve the butter, thus thickening the sauce. Once the butter has completely dissolved, remove from heat and stir in capers.
To serve, pour lemon caper sauce over the chicken, and serve with a wedge of lemon (optional)
Personal Notes:
Personal Notes:
You can use this recipe for other light meats or fish. It has been adapted from Allrecipes.com.

 

 

 

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