Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
In just 30 minutes, you can enjoy this Chicken in Lemon Butter Caper Sauce! Taste perfection in the comfort of your home! This recipe is surely a must-try!
Ingredients:
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Chicken:
2 tablespoons grated Parmesan cheese
⅓ c flour
4 boneless, skinless chicken breast halves (or use cutlets)
olive oil
salt and pepper
8 ounces angel hair pasta, cooked and drained
Sauce:
3 tablespoons fresh lemon juice
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces and divided
1/4 c capers, rinsed
kosher salt
2 tablespoons finely chopped yellow onion
pepper
⅓ c Pinot Grigio wine I used Cavit
2 garlic cloves, minced
Directions:
For the Chicken:
Shape each chicken breast like a book by slicing it horizontally. Wrap it with plastic, then use a meat mallet to gently pound it to about 1/4-inch thick.
In a mixing bowl, add the grated Parmesan cheese, salt, flour, and pepper. Whisk everything until well incorporated.
Sprinkle the mixture on top of the chicken breasts, then toss to coat.
Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Move them to a clean plate.
For the Sauce:
Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.
Add the onion into the hot pan, then sauté for a few minutes until soft.
Add garlic, then sauté for about a minute or until aromatic.
Add lemon juice and wine, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended and let it boil.
Reduce the heat to medium-low, then simmer the mixture for 5 minutes.
Add butter, then whisk until melted completely. Season with salt and pepper. Add the capers and stir until well combined.
Top each serving of pasta with chicken and sauce. Enjoy!
Notes:
Keep the leftovers in the fridge. Reheat for a few minutes before serving again.
Ingredients
- Chicken:
- 2 tablespoons grated Parmesan cheese
- ⅓ c flour
- 4 boneless, skinless chicken breast halves (or use cutlets)
- olive oil
- salt and pepper
- 8 ounces angel hair pasta, cooked and drained
- Sauce:
- 3 tablespoons fresh lemon juice
- 12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces and divided
- 1/4 c capers, rinsed
- kosher salt
- 2 tablespoons finely chopped yellow onion
- pepper
- ⅓ c Pinot Grigio wine I used Cavit
- 2 garlic cloves, minced
Instructions
For the Chicken:
Shape each chicken breast like a book by slicing it horizontally. Wrap it with plastic, then use a meat mallet to gently pound it to about 1/4-inch thick.
In a mixing bowl, add the grated Parmesan cheese, salt, flour, and pepper. Whisk everything until well incorporated.
Sprinkle the mixture on top of the chicken breasts, then toss to coat.
Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Move them to a clean plate.
For the Sauce:
Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.
Add the onion into the hot pan, then sauté for a few minutes until soft.
Add garlic, then sauté for about a minute or until aromatic.
Add lemon juice and wine, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended and let it boil.
Reduce the heat to medium-low, then simmer the mixture for 5 minutes.
Add butter, then whisk until melted completely. Season with salt and pepper. Add the capers and stir until well combined.
Top each serving of pasta with chicken and sauce. Enjoy!
Notes
Keep the leftovers in the fridge. Reheat for a few minutes before serving again.
