Chicken in Lemon Butter Caper Sauce
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/4 cup dry white wine (or chicken broth)
1 lemon (zested and juiced)
2 tablespoons capers, drained
1/4 cup chicken broth
1 tablespoon fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Directions:
Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
Prepare the Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant, being careful not to burn it. Add the white wine (or chicken broth), lemon juice, lemon zest, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Add Capers:
Stir in the capers and let the sauce simmer for about 3-4 minutes to reduce slightly.
Finish the Dish:
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let everything cook together for 2-3 more minutes to allow the flavors to meld.
Serve:
Transfer the chicken to plates, spoon more sauce over the top, and garnish with freshly chopped parsley.
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Kcal: Approximately 350-400 calories per serving | Servings: 4