Prep 10 mins
Cook 15 mins
This is perfect dish for lemon lovers.
- 4 boneless skinless chicken breasts (or vegetarian chicken breasts)
- 1 large lemon
- 1 -2 tablespoon capers
- white wine
- Pound the chicken breast until it is flat- about ¼” thick- don’t be afraid to make it too thin. The point is that you want cook the chicken quickly before it drys out. On a plate mix some flour- maybe about ¼ cup or so- enough to coat the chicken. Salt and pepper the flour. Coat the chicken with the flour mixture.
- Use a skillet big enough for all the chicken to lay flat. Heat the skillet to med-high and lightly coat the bottom of the pan with olive oil.
- Cook the chicken for about 2 minutes a side(use your judgement here!) You will know when it is done- it is white, slightly golden- do not overcook or it will be dry. Since it is thin it should be fairly easy to tell if it is still pink.
- Take the chicken out of the pan and put on a plate- cover with foil.
- Pour enough white wine (I like a nice dry Sauvignon Blanc or Chardonnay, or Pinot Grigio) so there is about 1/4" or more of liquid in the bottom of the pan. The goal here is to make enough sauce to generously to pour over each piece of chicken and you have to start with enough because you want to reduce it to burn off the alcohol. Make sure the pan is hot enough so that the liquid boils. This will only take a minute or so, keep and eye on it- you don’t want to evaporate all of your liquid. Taste it- when it tastes good- the harsh alcohol has burned off, reduce heat to low, add the juice of one whole large juicy lemon that you have already squeezed. Add about 2 tablespoons of capers. Put the chicken back in pan to coat in sauce and to reheat. Serve immediately. Put a piece of chicken on each plate and pour lots of sauce on each piece. Yummy.
This was delicious! The only addition that I made was adding a pack of Truvia to balance the tang!
Yum. This was really simple and very good. Loved everything about it. Thanks cooperhock for a nice new keeper. Made for Bargain Basement Tag.
The whole family loves this dish! My 8 and 4 year old kids eat every bite, this recipe is definitely a keeper.