Wednesday, December 11, 2013
quick lemon-caper chicken with tomatoes
Lemon-caper chicken is one of my Dad's specialties. He has it down to a science and it's cooked perfectly every time. We've discussed his techniques and cooked it together many times and now I am passing it on to you (lucky you!)...with my own addition of tomatoes & basil to make it a little more veggie-heavy.
I love this recipe because it is PACKED with bright, tangy flavors and is a great way to make boring old boneless, skinless chicken breast something truly special. Easy enough for any night of the week or tasty enough for guests...it's the perfect recipe!
4 chicken breast halves
kosher salt & pepper
1/2 c. flour
4 T. butter, divided
2 T. olive oil
1/4 c. lemon juice
1/4 c. dry white wine or cooking sherry
1/2 c. chicken broth
1 c. cherry tomatoes, halved
1/4 c. capers, drained
1/4 c. parsley - chopped
1/4 c. fresh basil - chopped
Take each breast and cut in half horizontally, so you have 2 thinner pieces. Season with salt & pepper.
Place flour in a shallow container. Lightly dip in chicken and shake off any excess.
Heat a large, heavy bottom skillet to medium-high and add 1 T. olive oil & 1 T. butter. Add four pieces of chicken breast and cook until golden and cooked through - about 3-4 minutes per side - you are looking for a nice golden brown color. Remove from pan and heat up another 1 T. olive oil & 1 T. butter. Cook remaining 4 breast pieces. Place cooked chicken on a sheet pan and loosely cover with foil.
Add lemon juice, wine or sherry, and chicken broth and tomatoes to the pan. Bring to boil, scraping up any brown bits and let liquids reduce about 6-8 minutes, until slightly thickened & reduced by half. Turn heat to low and add the capers, parsley and remaining 2 T. of butter. Season sauce with salt & pepper if necessary.
To serve, spoon sauce over chicken. Garnish with chopped basil.
And to see me prepare it in full video action on Kin Community, click HERE or on the video screen below: