This recipe was made with lemons from Carolyn and Scott's lemon tree. Thank you to the both of you, they cooked up nicely in this recipe. I love using fresh ingredients from family and friends. I cannot wait until spring is here so I can get my garden planted and in progress. Serve this with some asparagus.
2 boneless, skinless chicken breast, butter flied and then cut in half
salt and pepper for seasoning
all-purpose flour, for dredging
2 tbsp unsalted butter
olive oil
1 lemon, thinly sliced
1/2 cup chicken stock/broth
1/4 cup white wine
2 garlic cloves, minced
1/4 cup brined capers, drained and rinsed
parsley, chopped for garnish
Season chicken both sides of chicken with salt and pepper. Dredge chicken in the flour, shaking to remove excess flour.
Drizzle a large non-stick sauté pan with olive oil and heat over medium-high heat. Place flour dredged chicken in the sauté pan and brown to a crisp on both sides. Remove chicken and place on a plate covered with foil to keep warm. Add garlic and wine. Slightly brown garlic and cook until wine is almost evaporated. Add chicken stock/broth and butter. Melt butter completely. Arrange lemon slices on the bottom of the sauté pan in a single layer. Add chicken back to the pan. Cook for an additional 5 minutes, turning chicken occasionally to coat. Add capers and cook for a couple of minutes just until they are warmed.
On a plate, lay chicken down and drizzle the top with caper lemon sauce and garnish with parsley. Enjoy!!!
Wine Pairing....Pinot Grigio, Chardonnay or Pinot Gris.
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