Wednesday, August 1, 2007

Chicken with Lemon Caper Sauce

This recipe came from All, it was perfect because it was already a "for two" recipe- and I actually had almost all the ingredients, so we gave it a whirl and really liked it!
All Recipes Link to Recipe

1 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
2 tablespoons capers, drained
2 lemon wedges

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.
To serve, pour lemon-caper sauce over the chicken, and serve.

A "Little" Tip~

I am not a white wine drinker for the most part, and everytime I buy a bottle "for cooking" so much of it goes to waste. I found these little bottles (they come in a 4 pack) and one was the perfect amount (minus the "make-sure-it's-not-poison" swig I took)and no waste!


Anonymous said...
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DeborahSW said...

I love lemon and capers together, this looks great!

Patricia Scarpin said...

I love capers and this chicken dish must be delicious!

Deborah said...

One of the first recipes I blogged about was a recipe very similar to this one. I like that this has lemon. Yum!

E_Squared said...

A tip about cooking with wine: If you aren't going to drink the leftovers, pour the wine into an ice cube tray. Once the wine cubes are frozen, remove from tray and store in a zip-top freezer bag. The next time a recipe calls for wine, just use a couple of cubes (frozen or defrosted in micro, depending on recipe). Works like a charm, and you don't have to spend extra money on the markup of the split bottles!

Beth G. said...

E_sauared- what a wonderful sugguestion! I've done that with leftover herbs before, but never thought of doing it wiht wine~ brillant~ THANKS!!

Megan said...

Red wine vever goes to waste at my house but white wine does. Good tip. So is the freezing idea.