Description
A rich chicken dish, perfect for a special meal.
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
Instructions
- Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess.
- Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through
- 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm.
- Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half
- 2 to 3 minutes.
- Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest
- or sauce will separate and become oily.) Remove from heat and stir in capers.
- Pour lemon-caper sauce over chicken; serve with lemon wedges.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2