chicken with lemon and caper sauce

By tulawdog

Ingredients

• for the sauce:
• 3 chicken breasts
• paprika
• salt and pepper
• 2 tbsp oil
• splash of white wine
• 1/4 cup finely chopped onions/shallots
• 1/2 stick of butter
• 2 tbsp capers
• juice of 1 lemon
• 1/4 cup chopped parsley
• 1/2 cup milk/cream/half & half (depends on how creamy you want the sauce)

Preparation

Step 1

1. heat up a pan with oil in it over medium heat.
2. make sure you pat the chicken breasts dry so that it’ll brown, then sprinkle it with salt, pepper and paprika.
3. cook the chicken for about 5 minutes on each side, if you’re not sure if the chicken is cooked all the way through, cut a little slit on the thickest part of the breast and see if the juices run clear. if not cook a little bit more.
4. when the chicken is cooked, take it out of the pan and cover it with foil.
5. don’t dump the drippings just yet, we’re going to use that to make a pan sauce.
6. crank up the heat to medium high, and add a splash of wine into the pan to loosen up the caramelized juices at the bottom of the pan.
7. add the butter and after it melts, add the shallots/onions and capers. cook until the onions are translucent.
8. add the cream/milk/half & half and lemon juice. cook for another minute or two, whisking/stirring constantly to make sure nothing breaks/curdles.
9. remember, taste it as you go and salt and pepper it too. take it out of the heat and add the parsley.
10. serve with your favorite side. i used herb roasted potatoes. oh, and some roasted garlic to.