Recipe by Tarbean
I got this recipe from allrecipes.com, posted by Shannon. I like to use this site more often and thought I'd post it here. Its a good, quick weekday recipe. The original chef recommended baking in a clay pot and serving over rice pilaf.
Top Review by vrvrvr
Here's what I did: I used 4 boneless chicken breasts (totaling just over 1 lb.) and pounded them. Everything else I cut the amounts in half. There was plenty of sauce when the cooking time was finished but it was very very thin and in need of some salt. (So were the chicken breasts.) I poured the sauce from the baking dish into a small saucepan and reduced it, also adding 1 T. cornstarch diluted in a splash of chicken stock. Then I loaded on parsley when serving. It's really delicious. I wouldn't use the whole amount of sauce ingredients as stated. For me, I think it'd be too sharp and harsh. But with the original amount of chicken and reduced sauce ingredients, a very nice dish was achieved with hints of lemon and a good show of capers. The butter with steak sauce balances nicely. And it's a very easy dish to prepare! I served this chicken with lemony rice, fresh broccoli and sweet corn.
- 4 boneless skinless chicken breast halves
- 1 lemon, juice of
- ground pepper, to taste
- 1⁄4 cup melted butter
- 1⁄4 cup steak sauce
- 4 ounces capers, juice reserved
Directions See How It's Made
- Preheat oven to 425.
- Arrange chicken in oven-proof clay pot or medium baking dish. Coat with lemon juice, season with pepper.
- In small bowl, mix melted butter, steak sauce, 2 Tbs capers, and 2 Tbs caper liquid. Pour mixture over chicken.
- Cover and bake for 25 minutes until chicken is no longer pink and juices run clear. Drizzle with remaining liquid in dish to serve.