Chicken in Lemon Caper Sauce
Looking for a quick and easy dinner recipe? This chicken in lemon caper sauce is perfect for busy weeknights. It's made with simple ingredients that you probably already have on hand, and it comes together in just 30 minutes.
Looking for a quick and easy dinner recipe? This chicken in lemon caper sauce is perfect for busy weeknights. It's made with simple ingredients that you probably already have on hand, and it comes together in just 30 minutes.
- 4 - 1/4 pounds thin-sliced chicken breasts
- 2 tablespoons all-purpose flour
- 3 tablespoons lemon juice
- 1 tablespoon capers drained and chopped
- 1/2 cup reduced-sodium chicken broth from knorr
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 teaspoon unsalted butter or i can’t believe it’s not butter
- 2 teaspoon olive oil
- 1/2 teaspoons salt or to taste
- Carbohydrate 3.61886187768306 g
- Cholesterol 2.54416666150496 mg
- Fat 1.59369228884356 g
- Fiber 0.259843752462162 g
- Protein 0.525287708561834 g
- Saturated Fat 0.699057790313882 g
- Serving Size 1 1 Serving (16g)
- Sodium 405.282979215149 mg
- Sugar 3.3590181252209 g
- Trans Fat 0.105053166513735 g
- Calories 30 calories
Step-by-step
- First of all, sieve together flour and salt in pie plate. Now put chicken pieces into this seasoned flour, and shake off excess.
- Now, heat olive oil in large nonstick skillet pan over medium to high heat. Add chicken (in batches) and cook until browned or tender and cooked thoroughly, for about 3 minutes each side; then transfer it to a plate.
- Add chicken broth, lemon juice, and capers to skillet; bring to boil over medium heat. Reduce heat and simmer until slightly reduced, for about 2 minutes. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat; add butter and parsley. Pour over chicken.
Capers drive this dish, providing the essential salinity and floral sharpness that cuts through rich pan reductions. Raw capers stored in brine contain roughly 300 to 500 milligrams of sodium per tablespoon, so rinse them under cold water before chopping if you need to control the overall salt profile of the finished reduction.
Flour-dredged proteins demand strict thermal control. Heat the olive oil in a wide nonstick skillet over medium-high heat until the oil shimmers across the surface before adding the poultry in batches. Crowding the pan drops the surface temperature, releasing moisture instead of promoting the Maillard reaction necessary to achieve a golden crust within three minutes per side. Thin-sliced cutlets cook through rapidly, eliminating the risk of dry meat.
Broth selection dictates body. Substituting commercial broth with home-reduced stock changes the gelatin content, requiring a larger pat of cold butter at the finish to properly emulsify the pan liquids into a glossy coating. Add the butter off the heat; high heat breaks dairy emulsions, separating the fats from the aqueous lemon and broth mixture.
Prepared cutlets hold well in a sealed container in the refrigerator for up to three days, though freezing alters the texture of the flour coating, turning the exterior soggy upon thawing.
