Sautéed Chicken With Capers & Lemon

A succulent sautéed chicken recipe offering a burst of sweet, tangy flavor from capers and lemon, supplemented by a foundational onion and garlic base. I usually serve this with a pasta and pesto, accompanied by carrots and/or broccoli, washed down with a cheap white wine. Bon appétit.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 1  tablespoon olive oil
• 2  large onions, sliced
• 1⁄2 minced garlic clove
• 1⁄2 cup capers
• 1⁄4 cup caper juice
• 4  chicken breasts
• 1⁄2  lemon, juice of
• 1⁄2 lemon peel
• 3⁄4 cup dry white wine, preferably pinot grigio
•  salt and pepper, to taste

Directions

1. Saute sliced onions in olive oil until translucent.
2. Add garlic, capers and caper juice, allowing to simmer 2-3 minutes.
3. Cook chicken breasts atop onions on low heat.
4. Squeeze fresh lemon juice over chicken breasts, placing peels in skillet afterwards.
5. Add wine, allow flavors to soak until chicken is fully cooked.
6. Serve with pasta or vegetables, as desired.