Chicken With Lemon-Caper Sauce
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
41
Spice
38
Sweetness
53
Sourness
42
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 pinch
Salt1 cup
All-Purpose Flour2 tbsps
Olive Oil1 cup
White Wine (dry)1 cup
Lemon Juice2 tbsps
Capers (drained)Directions:
1
Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess
2
Heat olive oil in a skillet over medium-high heat
3
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
4
Remove the chicken, and set aside in a warm place
5
Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan
6
Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half
7
Sprinkle the cubed butter into the boiling sauce
8
Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce
9
The butter must never come to rest, or the sauce will separate and become oily
10
Once the butter has completely incorporated, remove from heat and stir in capers
11
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon