CHICKEN IN LEMON BUTTER CAPER SAUCE RECIPES

CHICKEN WITH LEMON-CAPER SAUCE RECIPE | ALLRECIPES

Chicken with Lemon-Caper Sauce Recipe | Allrecipes image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories Meat and Poultry Chicken Breast

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

Mix together salt and flour in a small dish or 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 with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, CarbohydrateContent 29.2 g, CholesterolContent 159.8 mg, FatContent 39 g, FiberContent 1.9 g, ProteinContent 43.3 g, SaturatedFatContent 17.1 g, SodiumContent 372 mg, SugarContent 1.2 g

CHICKEN IN LEMON CAPER BUTTER RECIPE - FOOD.COM

Chicken in Lemon Caper Butter Recipe - Food.com image

The first dish I ever served to guests and the response I got was so positive I've been making it ever since. Needless to say, it's a very simple recipe. One of the few chicken dishes I still make using bone-in, skin-on chicken parts. When feeding known garlic-lovers, I'll increase the garlic. I generally serve it with noodles. While I post the original amounts from the recipe below, I actually do not measure the butter & lemon juice when I make this, but rather use 1 lemon's worth lemon juice and approximately the same or just slightly more butter, so that the butter comes to about 2-3 Tbs I would guess.

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
2 tablespoons fresh lemon juice
1 teaspoon salt
1 garlic cloves, pressed or 1 garlic clove, minced
1/8 teaspoon pepper
1/2 teaspoon paprika
1 (6 ounce) can sliced mushrooms, drained
1 tablespoon drained capers
1 (3 lb) frying chickens, cut up or 3 lbs chicken parts

Steps:

Put the ingredients on the list from butter through capers in a skillet and bring to a boil over medium-high heat.
Arrange the chicken in the skillet and bring to a boil again.
Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.

Nutrition Facts : Calories 951.4, FatContent 74.7, SaturatedFatContent 29.3, CholesterolContent 317.2, SodiumContent 1089.3, CarbohydrateContent 2.5, FiberContent 0.7, SugarContent 1.1, ProteinContent 65.3

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