Lemon Caper Chicken
Lemon Caper Chicken
Ingredients
- From Cook's Illustrated: Sep & Oct '07
- This goes nicely with something like bow-tie pasta or rice.
- Saute 4 chicken cutlets (half a chicken breast, halved) in vegatable
- bits sticking to it.
- 2 teaspoons vegatable oil
- 1 medium shallot, minced, about 3 tablespoons
- 1 teaspoon all purpose flour
- 3/4 cup low sodium chicken broth
- 2 teaspoons lemon juice
- 1 tablespoon capers, rinsed and chopped
- 1 tablespoon chopped parsley leaves
- 1 tablespoon cold unsalted butter
- salt and pepper to taste
- bits. Continue to simmer until reduced to about 1/2 cup. 2-3 minutes.
- pepper to taste. Spoon sauce over cutlets and pasta/rice.
Instructions
-
oil until browned, then set aside. Reuse pan with the little browned
-
Add oil to used skillet, heat on low.
-
Add shallot and cook until softened 1-1.5 minutes
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Add flour and cook 30 seconds
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Add broth, increase heat to boil and scrape pan bottom to free browned
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Stir in chicken juices that accumulated in the set aside chicken cutlets
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Add capers, parsley and butter. Add lemon juice last. add salt and