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“tender sauteed breast of chicken in a lemon cream sauce with capers and artichokes”

Ingredients Nutrition


  1. heat oil in small saute pan.
  2. salt and flour chicken and pat off excess flour.
  3. add chicken to pan and brown both sides.
  4. remove chicken and pour out excess oil.
  5. add lemon juice, I use the lemon juice that comes with the squeeze tops, so its about 1 and a half swirls around the pan, start at the handle, If I had to guess I'd say 2-3 seconds and maybe 1/4-1/3 a cup.
  6. the lemon juice should simmer a bit, but don't worry, now add the cream and if sauce is too lemony in the end add a little extra, capers, artichokes, butter, and a nice pinch of salt and pepper.
  7. let the sauce reduce until 3/4 done, when the bubbles begin to get bigger, then turn off the heat.
  8. add the chicken breast to the pan and let sit for one minute and flip to coat the other side.
  9. the chicken should be thoroughly cooked and juicy.
  10. pour sauce over chicken on plate.

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