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Lemon Caper Chicken (Jill's Recipe)
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o 1 tsp kosher salt |
o 1 tsp ground black pepper
o 1 tsp lemon pepper
o 4 Tbs. all-purpose flour
o 3 chicken cutlets
o Zest and juice of 1 lemon
o 2 Tbsp. olive oil
o 1 cup chicken broth
o 2 Tbs. capers
o 3 finely minced cloves garlic
o 1 splash half-and-half
o Parsley, for garnish (optional)
▪ On a flat dish, combine kosher salt, pepper, lemon pepper, and 2 Tbsp. of the flour. Coat chicken cutlets in flour mixture and place on a plate. Sprinkle half of the lemon zest over cutlets.
▪ Heat oil in a large skillet over medium heat. Brown chicken until cooked through, about 7 minutes, turning once. Transfer to a fresh plate.
▪ In a bowl, whisk lemon juice, chicken broth, capers, garlic and remaining zest until smooth. Pour into skillet with drippings and whisk until combined. Add half-and-half, if desired. Return chicken to pan and heat through, 2 minutes. To serve, spoon sauce over cutets and garnish with parsley, if desired.
▪ Last, in a small bowl, combine mustard, lemon zest, vinegar, and oil; whisk until combined. Season to taste with salt and pepper. Pour vinaigrette over potato mixture and gently toss. (Dressing can be added up to two hours before serving.) Toss in fresh basil just before serving; serve warm or at room temperature.
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