Sauteed Chicken with Capers and Lemon Butter

"This is a super, fast recipe. It comes from an old, out of print cookbook of quick, easy recipes. This is great served over rice or mashed potatoes."
 
Download
photo by reneeumiami photo by reneeumiami
photo by reneeumiami
Ready In:
20mins
Ingredients:
7
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Season cutlets with salt and pepper.
  • Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
  • Set aside.
  • Heat butter and olive oil in a large frying pan over medium heat.
  • Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
  • Remove chicken to serving plates, leaving drippings in the pan.
  • Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
  • Mash a few of the capers into the sauce with the back of a spoon.
  • Pour the sauce over the chicken and serve.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. reneeumiami
    So simple and so mouth-watering! I doubled the recipe, eye-balled all the ingredients, and dusted the chicken with flour (as previously suggested). Served with whole wheat spaghetti, we couldn't get it in our mouths fast enough. I'll add sauted veggies next time.
     
  2. DanielsWife
    I'm the daughter that MamaDonna referred to in her rating ... and my husband and I really love this recipe. So flavorful and satisfying ... dieter or not! Tastes great with sauteed zuchinni, squash, and mushrooms. Or, if you're not watching the carbs, this is delicious with basil linguine!
     
  3. MamaDonna
    My daughter, who was recently married, surprised us (mom & dad) the other night by coming over and preparing this delicious supper. She served it with a blend of squash and zucchini. The flavor was fantastic and excellent for our low carb diet. Wonderful!
     
  4. Marsha Mazz
    Very tasty and an elegant look with little work! Like Chela, I used whole boneless/skinless breasts (split), but I pounded them thin and lightly dusted them with flour to give the sauce a bit more thickness and for a "browned" effect on the chicken. I was very pleased with the results.
     
  5. Chela
    This was nearly identical to a dish I had at Buca di Beppo, and my family (in-laws included!) LOVED it. I used whole boneless/skinless breasts as that's what I had on hand; next time, cutlets only. Excellent recipe and is going on our short list. THANKS!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes