Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 200°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
3. In a shallow dish, combine the flour, salt, and pepper.
4. Dredge the chicken breasts in the flour mixture, shaking off any excess.
5. In a large skillet, melt the butter over medium-high heat.
6. Add the chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
7. Transfer the chicken breasts to a baking dish and keep warm in the oven.
8. In the same skillet, add the lemon juice, chicken broth, and capers.
9. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
10. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
11. Pour the sauce over the chicken breasts and sprinkle with chopped parsley.
12. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 200°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 16g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Unsalted butter can be substituted with olive oil or coconut oil.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced garlic to the skillet when cooking the chicken.
- Use white wine instead of chicken broth for a different flavor.
- Add sliced mushrooms to the skillet with the lemon juice and chicken broth.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Serve with a side of roasted vegetables or a salad.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a bed of rice or quinoa.
- Garnish with lemon slices and additional capers.
Garnishes:
- Lemon slices
- Chopped parsley
- Additional capers
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Roasted vegetables, such as asparagus or Brussels sprouts
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the chicken is not browning evenly, adjust the heat as needed.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Lemon chicken with capers is a classic Italian dish that originated in the southern region of Italy.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice or quinoa and roasted vegetables.
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