Lower Carb Lemon Caper Chicken
photo by katia
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 teaspoon olive oil
- 2 boneless skinless chicken breasts
- 1⁄3 cup white wine (I use chardonnay)
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon capers
- 2 tablespoons butter, chilled and cut into small cubes
directions
- Warm olive oil in skillet.
- Cook chicken in skillet approximately 4 minutes on each side until browned.
- Remove chicken from skillet. Add wine, lemon juice, lemon zest, and capers to skillet.
- Bring to boil, and then simmer for 2 minutes.
- Whisk in butter 1 piece at a time.
- Once butter is completely mixed in, pour sauce over chicken.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wordeful! Easy and tasty! I used only olive oil and not the butter, but that was the only change I made. Caper was so good with the lemon. I cooked the chicken for 2 minutes in the oil and then I let it simmer with the sauce for 15 minutes more. It will be a regular for now on!!! Thanks for sharing! Made it for PAC Fall 2007.