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chicken breast with lemon-caper sauce

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2 servings Easy
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Ingredients (8)

  • 2 boneless, skinless chicken breasts
  • 1/4 cup AP flour
  • salt, pepper to taste
  • juice of two lemons
  • one shallot
  • one tablespoon of capers (in brine)
  • two tablespoons of olive or canola oil
  • two tablespoons of chilled and cubed butter

Just a simple play on the traditional sauce grenobloise; butter, shallot, lemon juice, capers. This is a quick weeknight dish that never fails and goes with any side dish.

Instructions

  1. 1pound chicken breasts slightly – to about 1/2 an inch
  2. 2salt and pepper pounded chicken and set aside
  3. 3put flour on a plate and season with salt and pepper
  4. 4set up your mis-en-place: juice the lemons, drain the capers, cut the butter and have it ready, dice the shallot and set aside
  5. 5heat a saute pan with olive oil
  1. 1dredge chicken in flour and saute on both sides until browned and cooked through
  2. 2remove chicken to a plate and cover
  3. 3saute shallot in pan (add more olive oil if necessary)
  1. 1deglaze pan with lemon juice and add capers
  2. 2add butter a few cubes at a time to create the sauce
  3. 3taste and seaon as necessary; plate chicken and spoon sauce over it.
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