Chicken Breasts with Lemon and Capers
Fresh lemons and capers make an easy pan sauce for sautéed chicken breasts.
- 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.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 346
- Sugar: 1.5 g
- Sodium: 612.3 mg
- Fat: 11.8 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.8 g
- Protein: 39.4 g
- Cholesterol: 125.3 mg
Keywords: chicken breasts, lemon, capers
