Chicken With Lemon-Caper Cream

1. 1

   In large skillet, melt butter over medium heat.

2. 2

   Add shallots, saute for 1 minute.

3. 3

   Raise heat and add chicken.

4. 4

   Saute until they are lightly browned.

5. 5

   Add lemon juice, stir and scrape bottom of pan with wooden spoon to remove lumps or brown bits.

6. 6

   When most of lemon juice has evaporated, add cream.

7. 7

   Gently boil until thick, 10 to 12 minutes.

8. 8

   Stir in capers and serve over hot pasta. Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.