Lemon Caper Chicken

"The perfect recipe for an intimate dinner."
 
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photo by iris5555 photo by iris5555
photo by iris5555
Ready In:
20mins
Ingredients:
9
Yields:
4 breast-halves
Serves:
4
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ingredients

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directions

  • Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
  • Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
  • Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

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Reviews

  1. This was easy and quite tasty. I wasn't crazy about the flour coating though. Will definitely try making it without that step next time. I realize it will look less pretty without it but I'm pretty sure it will taste better and will also be a teeny bit healthier.
     
  2. I loved the whole wheat flour used in this recipe. I left out the shallots as I didn't have any and cut the recipe to one chicken breast for the two of use using all of the sauce ingredients. Just excellent and one I will make again. Thanks for sharing.
     
  3. It was wonderful. Light and fresh. I added artichoke hearts, and a few sun dried tomatoes! wonderful!
     
  4. Great recipe, thanks for posting. Substituted limes for lemons (that's what we have here) and basil for the parsley. Delish! Will make again.
     
  5. Very good! I added 1/2 cup dry white wine when adding the broth and used a bit of beurre manie(essentially flour worked into butter) to thicken the sauce. I didn't have any parsley on hand(although I definetly missed it!) Thanks for posting!
     
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Tweaks

  1. Great recipe, thanks for posting. Substituted limes for lemons (that's what we have here) and basil for the parsley. Delish! Will make again.
     

RECIPE SUBMITTED BY

Bachelor of Science, Colorado College, Colorado Springs. Graduate studies, University of Colorado, Boulder. Vice President of Development, aerospace engineering company. Hobbies include golf, sailing, and travel.
 
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