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.
Let's start with the photo. It is misleading because it shows what appears to be either fillets or slices of chicken breast, but the ingredients call for cutting the chicken up into squares. The ingredient list includes heavy cream. When you're following the instructions, I don't see where you add the cream, so I had to throw it in as an afterthought. I also discovered I needed flour which I didn't see in the ingredient list. All-in-all, the recipe is okay. I probably won't tackle this again.
YUM YUM YUM this is sooooo good! My whole family gobbled it up tonight for dinner, mopped up the sauce with their potatoes, and my daughter asked if I could please remember to make this chicken next year for her birthday dinner. Now THAT is a compliment! Instead of garnishing with slices of lemon, I zested my lemon before squeezing the juice for the recipe. I chopped the zest up very finely, and added it to the sauce at the same time as the capers. We adored the bright lemon flavor that the zest added. This is an outstanding chicken recipe, Gatorbek! Thank you so much for sharing it!