| This recipe is liked by 1 person(s). |
Chicken Breasts with Lemon Caper Sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Texas Coop Power magazine Sept. 2009
| Chicken Breasts: | |
| 4 | skinless, boneless chicken breasts |
| 1 1/2 Tb. | olive oil |
| 1 1/2 Tb. | butter |
| flour for dipping | |
| Lemon Caper Sauce: | |
| 1 c. | chicken stock |
| 1/4 c. | fresh lemon juice |
| 1 | shallot, minced |
| 2 Tb. | capers |
| 3 Tb. | butter |
Wash chicken breasts and pat dry. Salt and pepper to taste, then press both sides in flour. Heat olive oil and butter in large skillet. Add chicken breasts tenderloin side down in large skillet. Cook at medium high heat until golden brown. Turn and cook other side till golden brown. Remove chicken and keep warm.
Deglaze skillet by slowly adding chicken stock. Add remaining sauce ingredients and blend a few minutes until sauce thickens slightly. Place cooked chicken in sauce and continue cooking at medium heat until sauce thickens to desired consistency.
Per serving (1 breasts)=441 calories
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe