Lemon Caper Chicken..I double everything for a big batch for the family Put the following 4 ingredients in a pie plate and mix. 1 tsp kosher salt 1/2 tsp black pepper 4 tbsp flour grated rind of 1/2 lemon Using 1 lb thin cut chicken cutlets, dredge the chicken in the flour mixture and set aside in the refrigerator. Whatever flour mixture is left over, save for the sauce you will be making. Mix the following in a big measuring cup: Then set it aside. 3 tbsp fresh fresh fresh lemon juice 1 cup chicken broth 2 tbsp capers 2 finely chopped minced cloves garlic, or 1/2 tsp dry garlic powder Place about 2 tbsp olive oil or veget oil in a non stick pan and saute the floured chicken on medium high until lightly browned, both sides (I use no. 7 on my burner). Remove chicken and set aside. When you are all done with the chicken cutlets, reduce heat to medium low (around no. 3) and throw in all the extra flour and spices you reserved, mixing it thoroughly with a wooden spoon. Then pour in the broth and juice and capers and mix while it all cooks together. Add 2 tbsp butter and mix. Now remove it from the heat and add 2 tbsp. light cream or half and half. Put the chicken back in the pan, spoon the sauce over and heat on low for 5 minutes.
Posted on: Wed, 25 Jun 2014 21:40:16 +0000
Trending Topics
Recently Viewed Topics
© 2015