Baked Chicken With Lime,scallions, Mushrooms & Capers
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1⁄2 cup all-purpose flour, for dredging
- 5 tablespoons unsalted butter
- 8 ounces sliced fresh mushrooms
- 2⁄3 cup minced scallion (white and green part)
- 2 tablespoons capers, rinsed
- 1 large garlic clove, minced (or more if you like)
- 1⁄2 cup dry white wine
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper (freshly ground)
- 1 tablespoon fresh lime juice
- 2 teaspoons minced lime zest
- 1 tablespoon chopped parsley
- 1 tablespoon fine dry breadcrumb
directions
- Preheat oven to 400 degrees.
- Trim off any fat or membranes from the chicken.
- Pound thicker ends lightly to flatten to an even thickness.
- Dredge the chicken in flour; shake off excess.
- In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
- Add chicken and saute, turning once, until golden brown, about 3 mins per side.
- Remove to plate. Keep warm.
- Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
- Cook until softened, about 5 minutes.
- Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
- Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
- Add chicken and season with salt and pepper.
- Drizzle on the lime juice.
- Cover with remaining sauce.
- Sprinkly on the lime zest, parsley and bread crumbs.
- Dot with remaining Tbs butter.
- Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
- Serve at once.
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Reviews
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This is a dinner-worthy recipe. I used 2 chicken breasts, 4 oz. of canned mushrooms, no lime zest or capers, bottled lime juice and all the remaining ingredients. I would NOT recommend doing that again, b/c the dish came out too buttery. Next time, if I use half the chicken, I will use half the butter and mushrooms, and leave everything else as is, although I'd also leave out the breadcrumbs, as I think it made a mushy paste considering the sauce. Also, I covered the scallions, mushrooms and garlic while sauteeing, so it came out very tender. I baked the dish for 20 minutes instead of 15, and then I let sit in the warm oven (oven off) for 10 more minutes so the chicken could sit in the sauce. I served with mashed potatoes and boiled carrot slices. My husband loved it. Thank you posting.
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This went over very well and was really not all that time consuming. I put it together and left it in the refrigerator under plastic wrap for 2 days, then baked it and made brown rice to serve it over. I had also added extra lime juice and actually got worried that I had overdone it. But on the first bite, we were amazed at how tender the chicken was (2 days with lots of lime probably helped that), and a few bites later we were both just generally impressed with the flavor (using cheap frozen chicken, too). The only problem was that we did not have enough leftovers!