Breast of Chicken With Capers

READY IN: 40mins
Recipe by Chef JAB

This recipe is delicious. It came from the Houston Chronicle sometime in the 1970's.

Top Review by saetraining

Wonderful distinct taste. Good enough to serve at a dinner party. To top that off, it was easy to make. A big hit in my home. (The only adjustment I made was to use half and half instead of cream fraiche.)

Ingredients Nutrition

Directions

  1. Saute chicken breasts in butter until golden and done.
  2. Remove and keep warm.
  3. Add rest of ingredients (except capers) to saucepan and bring to a fast boil, stirring constantly, so that lemon juice will not curdle the sauce.
  4. Reduce by 1/3.
  5. Add chicken breasts and capers and heat, basting constantly with the sauce.
  6. Serve on a bed of blanched spinach.

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