Chicken in Lemon Butter Caper Sauce

By ruthg

2 Tbsp finely chopped onion and 2 minced garlic cloves can also be added to this sauce. Add 1 Tbsp of butter to the skillet, after cooking chicken, add onion and garlic and cook until translucent. Then continue with the wine, etc.

Ingredients

• Sauce
• 12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
• 1/3 cup Pinot Grigio (I used Cavit)
• 3 Tbsp fresh lemon juice
• Kosher salt
• pepper
• 1/4 cup capers, rinsed
• Chicken
• 4 boneless, skinless chicken breast halves (or use cutlets)
• 1/3 cup flour
• Salt and white pepper
• olive oil
• 8 oz angel hair pasta, cooked and drained
• 2 Tbsp grated Parmesan cheese

Details

Preparation time 10mins
Cooking time 30mins
Adapted from plainchicken.com

Preparation

Step 1

Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
Reduce heat and sprinkle the cubed butter into the sauce. You want a moderate heat or the sauce will separate. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
You can store the sauce at room temperature for up to two hours. If you need to reheat do it over a low setting, or the sauce will separate.