I have always wanted to try this recipe and tonight was the night! Chicken, lemon, garlic....yum! And good for you too! I've been trying to incorporate some new things into the kids' meals...to see if they like it so tonight it was capers. I could not contain my laughter when all three kids said "are these peas?" Um, kind of?!?
This recipe is an easy one, few ingredients and lots of flavor.
Here's the ingredients...
Dredge chicken in flour, which means just put some flour in a pie plate and slap the chicken in there, wiggle it around and then flip it over and do the other side. Shake any extra off.
Add to frying pan.
I just love lemons. The smell. The feel. The look. They make me happy.
Isn't it cheerful?
Add your lemon juice and capers..simmer 5 minutes more. Smellin good now! Teh sauce will thicken slightly, then you add your butter for the richness you SO deserve. Voila! Sauce is done. Pour over your chicken pieces and serve.
Oh, and one more thing....here is my cute dog, Buddy. He sits here in this doorway every night while I make dinner. Isn't he adorable? I think he must think if he sits real nice and looks cute I may sneak him some table food. It will never happen, but he sure makes me smile to see him there!
(adapted from allrecipes.com)
3 large chicken breast, boneless cut into smaller pieces
salt and pepper to taste
1/2 cup flour
2 T. vegetable oil
1 clove garlic, minced
1 cup chicken broth
1/2 lemon,thinly sliced
1/4 cup fresh lemon juice
2 T. capers, drained and rinsed
3 T. butter
1. Preheat oven to 200 degrees. Place a serving platter into the oven to warm.
2. Season the chicken pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the oil in a skillet, pan fry the chicken pieces until golden brown on both sides, about 4 minutes per side. Work in batches and do not crowd skilllet, adding oil as needed. Place the chicken into the warmed platter in oven. When finished with all of the chicken, drain most of the oil from the skillet, leaving a thin coatin on the surface of the pan.
3. Cook and stir the minced garlic in the skillet about 20 seconds. Pour in chicken broth. Scrape and dissolve any brown bits from the bottom of the pan. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers: simmer unitl the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sacue by tilting the skillet until the butter is melted and incorporated.
4. Arrange the chicken on serving plates and spoon sauce over top to serve.
There you have it----a thumbs up option for dinner. Family approved. Buddy approved.