Chicken with Lemon and Capers
by Sam Moody
serves: 2
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Serve over rice with green salad. |
| Ingredients: |
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1 tablespoon |
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olive oil |
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2 |
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boneless chicken breasts |
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1/3 cup |
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white wine |
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1 tablespoon |
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lemon juice |
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1 teaspoon |
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grated lemon zest |
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1 tablespoon |
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capers |
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2 tablespoons |
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chilled butter, cut into small pieces |
| Directions: |
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Heat the ol in a heavy skillet over medium heat until hot but not smoking. Add teh chicken and cook for 4 minutes on each side, or until browned. Ramove the chicken from the skillet and keep warm.
Add the wine, lemon juice, lemon zest, and capers to the skillet. Bring to a boil, lower the heat, and simmer for 2 minutes, making sure to scrape up any brown bits from the bottom of the skillet. Whisk in the butter 1 piece at a time, and cook over low heat for 1 minute, or until heated through. Bour the sauce over the chicken and serve immediately.
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