Recipe: Chicken Breasts in Lemon Caper Sauce
Here’s a good recipe I tried the other week for my husbands birthday, from Chef, Antonio Cecconi, from the Betty Crocker Italian Cooking book. It is easy to make, and has a really good flavor. I served it with garlic mashed potatos and steamed mixed vegetables. For dessert, I served the Macadamia Fudge Torte from a previous blog.
Chicken Breasts In Lemon-Caper Sauce
INGREDIENTS
4 boneless, skinless, chicken breast halves
1/3 cup all-purpose flour
1/4 cup butter
2 cloves garlic, finely chopped
1 cup dry white wine or chicken broth
2 Tbsp. fresh lemon juice
1/4 tsp. pepper
1 Tbsp. capers, drained
DIRECTIONS
Flatten each chicken breast half to 1/4 inch thickness between sheets of plastic wrap or waxed paper. Coat chicken with flour; shake off excess flour.
Melt butter in 12-inch skillet over mediium high heat. Cook chicken and garlic in butter about 6 miutes, turning once, until chicken is brown.
Add wine and lemon juice; reduce heat to medium. Sprinkle chicken with pepper. Cook 8-10 minutes, turning once, until chicken is no longer pink in center. Sprinkle with capers.
Enjoy!
Barb
Posted in Cooking in your kitchen on April 18th, 2008 by Barb | | 0 Comments
