MEMBER RECIPE
chicken breast with lemon-caper sauce Recipe
By mifi
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.
INGREDIENTS
- 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
INSTRUCTIONS
- pound chicken breasts slightly – to about 1/2 an inch
- salt and pepper pounded chicken and set aside
- put flour on a plate and season with salt and pepper
- set up your mis-en-place: juice the lemons, drain the capers, cut the butter and have it ready, dice the shallot and set aside
- heat a saute pan with olive oil
- dredge chicken in flour and saute on both sides until browned and cooked through
- remove chicken to a plate and cover
- saute shallot in pan (add more olive oil if necessary)
- deglaze pan with lemon juice and add capers
- add butter a few cubes at a time to create the sauce
- taste and seaon as necessary; plate chicken and spoon sauce over it.
Member recipes are not tested by the CHOW food team.
