Parisfox
|
Chicken with Lemon and CapersChicken with Lemon and Capers -- 4 Servings
1 tablespoon olive oil
4 chicken breast halves (2 lbs)
Salt and pepper
1/2 cup white wine
1 tablespoon lemon juice
1 tsp grated lemon zest
1-1/2 Tbl capers, drained and rinsed
3 Tbl chilled butter, cut into small pieces
1.Heat oil in a heavy skillet over medium heat until hot but not smoking. Sprinkle chicken with salt and pepper. Add chicken and cook until browned and cooked through, 4-5 minutes per side. Remove chicken from skillet; cover and keep warm.
2.Add wine, lemon juice, lemon zest and capers to same skillet. Bring to a boil, lower heat and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Whisk in butter, 1 piece at a time, and cook over low heat until incorporated. Pour sauce over chicken and serve immediately.
Per Serving: Calories: 378; Carbs: 1 g; Fat: 15 g; Protein: 52.5 g
|
