Prep 30 mins
Cook 0 mins
This was an existing recipe on here but made some changes to my liking. ¥¥ Because my family loves to put the chicken over pasta with the same sauce, I doubled the sauce ingredients. We LOVE lemon and tangy chicken but if you're not a fan of it then cut back the lemon juice & lemon vinegar. I also added some other ingredients to my personal liking...hope you enjoy it!!
- 6 medium boneless skinless chicken breasts, cut into cubes or olive oil
- 2 tablespoons garlic butter (I use Land O'Lakes)
- 2 tablespoons garlic, minced or 1 tablespoon garlic paste
- 3 cups chicken stock
- 1⁄3 cup heavy cream
- 1 1⁄2-2 tablespoons lemon vinegar
- 1 cup dry white wine
- 1⁄4 cup lemon juice (to taste)
- 2 tablespoons capers, drained and chopped
- 1 tablespoon fresh parsley, chopped
- In a nonstick skillet, heat olive oil over med high.
- Stir in butter until melted.
- Add chicken.
- Cook 5 min to brown, then reduce heat to med.
- Turn chicken and cook about 4-5min more until juice runs clear when pierced.
- Transfer chicken to a warm dish.
- Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
- In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
- Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
- Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
- Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
- **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
- Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.
Very tasty -- only improvement would be as suggested by others -- make more sauce! I served the chicken on top of spinach, mushroom and artichokes sauteed in garlic resting on a bed for fettuccine with a red lettuce, tomato and fresh mozzarella salad.
Yummy! Doubled the sauce and could have tripled.
This recipe rocks! I've made it twice and at Christmas I made the sauce to go over salmon for our "at home fancy dinner" entree. YUM!