Chicken Breasts with Lemon and Capers; paperwork

Lemon and capers were just meant to be together. Sometimes I add black or green olives, sometimes feta cheese, sometimes not.

I’ve added lemon and capers to pork and lamb and salmon and meatballs. I’ve never tried them with a grilled steak, but summer is coming.

It’s a quick skillet sauce requiring very little work.

Lemon is the only fruit I like in savory dishes…. and I really, really like it.

Someday I might even have the chance of tasting the famous Meyer lemon.

Maybe.

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Chicken Breasts with Lemon and Capers

Fresh lemons and capers make an easy pan sauce for sautéed chicken breasts.

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Skillet

Ingredients

Scale
  • 2 chicken breasts, (12oz, 360gr) total weight
  • 1 lemon, thinly sliced
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 3 tbs capers
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/2 cup (4oz, 120ml) white wine
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock

Instructions

  • Cut chicken in half or thirds, to make medallions.
  • Sauté shallot in oil in medium skillet over medium heat until tender.
  • Add chicken and brown lightly, about 5 minutes per side.
  • Add garlic to skillet when you turn the chicken
  • When chicken is browned add stock and white wine.
  • Lay lemon slices on top of the chicken, cover, reduce heat to low and simmer 10 minutes.
  • Stir in capers and simmer 5 minutes longer
  • Remove chicken to a small platter.
  • Top with lemon slices.
  • Increase heat under skillet, add cornstarch and stir until sauce is thickened.
  • Spoon capers and sauce on the chicken and serve.

Notes

I cut the chicken into smaller pieces rather than serving a whole breast – just because I think it looks nicer.

Keywords: chicken breasts, lemon, capers

Chicken with Lemon and Capers

Time flies – or so they say (whoever ‘they’ are).

It’s time to renew our residency here in France.

This will be the 5th or 8th time (I’ve lost track) that we’ve done this. The last time was 10 years ago. Before that we had to do it every year.

Once again we need certified translations done of our birth certificates and marriage license, as well as documents supporting our income, the fact that we own our house and actually live here, that we pay taxes, and we are enrolled in the health care system.

I think I have it all organized, in the correct order, with photos, copies and envelopes as needed.

I spent a month trying to make the appointment to do all of this. The instructions were to make the appointment online. I finally sent them an email requesting an appointment.

I was told that I couldn’t get an appointment until I submitted all the documents.

They’re going in the mail tomorrow. Then we wait.

I’m exhausted…..

2 thoughts on “Chicken Breasts with Lemon and Capers; paperwork”

  1. This is very close to my Chicken Piccata recipe. And I’m like you in that lemon is the only fruit I care for in/on/around anything savory. I serve mine over angel hair pasta.

    As an ex-pat, are you required to pay taxes to the US as well? File tax returns? I’m just curious. I know every country is different, but the US side would remain consistent, yes?

    • Pasta would be good… – next time. I also love angel hair.
      Yes, we have to do a tax return and pay taxes in the U.S. – but the expat ‘deduction’ is huge so we never have any to pay.
      We do pay in France….

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