This lemon sauce for chicken made rich with butter and white wine is flavored with fresh lemon juice and capers for a delicious and versatile sauce.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
662 Calories
Recipe Instructions
Step 1
Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess.
Step 2
Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm.
Step 3
Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half, 2 to 3 minutes.
Step 4
Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers.
Step 5
Pour lemon-caper sauce over chicken; serve with lemon wedges.
Ingredients
1 pinch salt
½ cup all-purpose flour
¼ cup lemon juice
2 tablespoons olive oil
¼ cup dry white wine
2 (6 ounce) skinless, boneless chicken breast halves
