** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Roll lemon on flat surface under palm to get the juices out of the pulp.
Slice or chop garlic, set aside.
2.
Slice each chicken breast into large strips.
3. On a large plate or piece of wax paper, mix about 1/2 cup of flour with salt, pepper and about 1 tsp spices such as rosemary and thyme.
4. Roll each chicken slice or tenderloin in flour to coat.
Set aside.
5.
In large skillet, heat 1 TB olive oil on medium high.
6. Add garlic and cook for about 2 minutes, being careful not to burn.
Add chicken to skillet and cook on each side until golden brown.
7. When browned, add juice of half a lemon, about half a cup of wine
and 2-3 tablespoons of capers.
8. Turn heat down to medium and cover and let cook down for an additional few minutes.
If sauce is reducing too quickly, add more wine and lemon juice.
9. When chicken is no longer pink, transfer chicken, sauce and capers to platter and serve.
10. Make sure to scrape up all the sticky bits of garlic and such!
Comments on Lemon Caper Chicken Recipe:
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Posted by a Visitor - October 07, 2009
Great recipe thanks. East, fun and delicious. A homerun!
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