Lemon Caper Chicken



Smokin Hot Hubby LOVES capers. I wanted to make something simple but tasty and it had to have capers. This dish fits all those requirements. Tender Chicken breast in a fresh lemon wine sauce topped with capers is one of the easiest, delicious, and most elegant-looking dishes I make.

What you’ll need…

  • 1 1/2-2 pounds of thinly pounded boneless skinless chicken breast
  • The juice of 1-2 lemons (really just a matter of taste - I like ours lemony)
  • 3 T of butter
  • 1 T of Olive Oil
  • Flour for a light coating on chicken
  • 2-3 c of chicken stock
  • garlic powder, seasoning salt, pepper to taste
  • 1/4 c white wine
  • Capers - as much as you’d like
~~~~~~~~~~~~~~~~~
  • Pound the chicken to about 1/2 inch thick. (or you can buy already thin sliced chicken)
  • On a plate put about a cup of flour and then add 1/2 tsp seasoning salt, 1tsp of garlic powder, & 1/2 tsp of pepper
  • Then mix flour mixture with a fork
  • Heat up a skillet (I use an electric skillet but a frying pan on stove works too)
  • To the skillet add 1T of olive oil and 2T of butter
  • Lightly dredge chicken breast in flour mixture and place in skillet
  • Cook chicken on each side till lightly golden
  • Remove chicken from skillet and place on a plate 

  • To skillet add 1T of butter and a 1/4 c white wine (I love Trader Joes ‘2 buck chuck’ white zinfandel!)
  • Stir with a wooden spoon picking up all those lovely bits off the pan
  • Add the Lemon juice and chicken stock stir well

  • Put chicken back into the skillet and don’t forget the juices on the plate. That’s a lot of flavor!
  • Simmer for 5-7 minutes
  • Then add the capers I put in ALOT because my family love capers but you can start with 1/8 c & go from there
  • Simmer another 2-3 minutes and then serve (over rice, noodles, kasha, whatever you like or have on hand) 
I serve this with a vegetable on the side or a nice salad. It's an elegant meal that is very simple to make. Also, no extra salt is needed due to the butter and capers in this dish. 

** side note** If you have a person you are cooking for that needs to eat gluten free then coconut flour is the way to go, because it is light and doesn’t alter the taste. Pictured below is the GF version and as you can see it looks the same. My daughter loves it!


I hope you try this out. It is such a tasty dish. 

Enjoy

Lar

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