chicken breast with lemon-caper sauce Recipe mifi

1. 1

   pound chicken breasts slightly to about 1/2 an inch

2. 2

   salt and pepper pounded chicken and set aside

3. 3

   put flour on a plate and season with salt and pepper

4. 4

   set up your mis-en-place: juice the lemons, drain the capers, cut the butter and have it ready, dice the shallot and set aside

5. 5

   heat a saute pan with olive oil

6. 6

   dredge chicken in flour and saute on both sides until browned and cooked through

7. 7

   remove chicken to a plate and cover

8. 8

   saute shallot in pan (add more olive oil if necessary)

9. 9

   deglaze pan with lemon juice and add capers

10. 10

    add butter a few cubes at a time to create the sauce

11. 11

    taste and seaon as necessary; plate chicken and spoon sauce over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.