Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 people
Whip this restaurant-quality meal in under thirty minutes and enjoy lush chicken in a delicious lemon butter caper sauce over pasta, polenta, cooked pasta, or mashed potatoes. It is a very impressive meal that you can easily and quickly make at any time!
Ingredients
Chicken:
olive oil
4 boneless, skinless chicken breast halves (or use cutlets)
⅓ c. flour
2 tablespoons grated Parmesan cheese
8 ounces angel hair pasta, cooked and drained
salt and pepper
Sauce:
2 garlic cloves, minced
12 tablespoons cold unsalted butter, cut into 1⁄2” pieces, divided
⅓ c. Pinot Grigio wine I used Cavit
2 tablespoons finely chopped yellow onion
3 tablespoons fresh lemon juice
1/4 c. capers, rinsed
kosher salt
Pepper
HOW TO MAKE CHICKEN IN LEMON BUTTER CAPER SAUCE
Chicken:
Step 1: In halves horizontally, cut the chicken, butterflying them open. Using a meat hammer, pound the pieces of chicken to about 1/4-inch thickness.
Step 2: Combine the flour, salt, pepper, and grated Parmesan until well mixed. In the flour mixture, dredge the chicken cutlets, coating them well.
Step 3: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and sear for about 3 minutes on each side until well browned. To a plate, transfer the chicken when done and tent using aluminum foil to keep them warm.
Sauce:
Step 4: In a medium pan, melt 1 tbsp butter over medium heat. To the melted butter, add the onion and cook for about 3 minutes, stirring occasionally, until the onion is translucent. Next, add the garlic and continue to cook for another 30 seconds.
Step 5: Pour in the wine and lemon juice. Bring everything to a boil over high heat. Continue to cook for another 5 minutes until the liquid is reduced to around 2 tbsp.
Step 6: Adjust the heat to very low, then gradually stir in the butter, one piece at a time, allowing the first addition to melting before adding more butter. To taste, season with salt and pepper. Lastly, stir in the capers.
To Serve:
Step 7: On a plate or pasta bowl, place the cooked pasta and top with chicken. Over the chicken and pasta, spoon the sauce. Enjoy!
Notes:
The chicken pairs great with polenta, cooked pasta, or mashed potatoes, too.
You can keep the sauce at room temperature for up to 2 hours. To prevent the sauce from separating, make sure to reheat it over very low heat.
If desired, prep the sauce first before pan-searing the chicken.
Ingredients
- Chicken:
- olive oil
- 4 boneless, skinless chicken breast halves (or use cutlets)
- ⅓ c. flour
- 2 tablespoons grated Parmesan cheese
- 8 ounces angel hair pasta, cooked and drained
- salt and pepper
- Sauce:
- 2 garlic cloves, minced
- 12 tablespoons cold unsalted butter, cut into 1⁄2” pieces, divided
- ⅓ c. Pinot Grigio wine I used Cavit
- 2 tablespoons finely chopped yellow onion
- 3 tablespoons fresh lemon juice
- 1/4 c. capers, rinsed
- kosher salt
- Pepper
Instructions
Chicken:
Step 1: In halves horizontally, cut the chicken, butterflying them open. Using a meat hammer, pound the pieces of chicken to about 1/4-inch thickness.
Step 2: Combine the flour, salt, pepper, and grated Parmesan until well mixed. In the flour mixture, dredge the chicken cutlets, coating them well.
Step 3: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and sear for about 3 minutes on each side until well browned. To a plate, transfer the chicken when done and tent using aluminum foil to keep them warm.
Sauce:
Step 4: In a medium pan, melt 1 tbsp butter over medium heat. To the melted butter, add the onion and cook for about 3 minutes, stirring occasionally, until the onion is translucent. Next, add the garlic and continue to cook for another 30 seconds.
Step 5: Pour in the wine and lemon juice. Bring everything to a boil over high heat. Continue to cook for another 5 minutes until the liquid is reduced to around 2 tbsp.
Step 6: Adjust the heat to very low, then gradually stir in the butter, one piece at a time, allowing the first addition to melting before adding more butter. To taste, season with salt and pepper. Lastly, stir in the capers.
To Serve:
Step 7: On a plate or pasta bowl, place the cooked pasta and top with chicken. Over the chicken and pasta, spoon the sauce. Enjoy!
Notes
The chicken pairs great with polenta, cooked pasta, or mashed potatoes, too. You can keep the sauce at room temperature for up to 2 hours. To prevent the sauce from separating, make sure to reheat it over very low heat. If desired, prep the sauce first before pan-searing the chicken.
