Recipe by JanuaryBride
This is a take on troyh's Easy Garlic Chicken Breasts, but I switched up the ingredients, cooked it in the microwave and used the drippings to make a wonderful lemon butter sauce. SUPER SIMPLE. . .you must try this! Perfect over rice with a side of asparagus.
Top Review by Sydney Mike
Here is a great-tasting chicken dish that I served with brown rice! Followed the directions & ingredients, except that I used lemon pepper instead of the S&P indicated! A wonderful meal, & well worth the effort ~ I think the citrus marinade is what made this for me! Thanks for sharing! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
- 3 boneless skinless chicken breasts, frozen
- 1 lemon, juice of
- 1 lime, juice of
- 1⁄4 cup olive oil
- 2 minced garlic cloves
- 1⁄2 tablespoon cornstarch
- 1⁄2 tablespoon cold water
- 1⁄2 tablespoon capers
- 2 tablespoons butter
Directions See How It's Made
- Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
- Juice your lemon and lime. . .you should have 1/4 cup of juice.
- Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
- 1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
- Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
- Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
- When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
- Pour the drippings into a small sauce pan, add butter and place on med-high heat.
- Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
- Add Capers to sauce.
- Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
- NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.