Chicken With Lemon, Capers And Parsley Pan Sauce Recipe

Name: Chicken With Lemon, Capers And Parsley Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 4 boneless, skinless chicken breasts (6 to 8 ounces each),; tenderloins removed, trimmed of excess fat, halved; horizontally, and pounded 1/4-inch thick (see note above); Table salt and ground black pepper; 4 teaspoons vegetable oil; Sauce; 2 teaspoons vegetable oil; 1 medium shallot, minced (about 3 tablespoons); 1 teaspoon all-purpose flour; 3/4 cup low-sodium chicken broth; 2 teaspoons fresh lemon juice from 1 lemon; 1 tablespoon capers, rinsed and chopped; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon cold unsalted butter; Table salt and ground black pepper

Servings: persons

Chicken
4 boneless, skinless chicken breasts (6 to 8 ounces each),
tenderloins removed, trimmed of excess fat, halved
horizontally, and pounded 1/4-inch thick (see note above)
Table salt and ground black pepper
4 teaspoons vegetable oil
Sauce
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
1 teaspoon all-purpose flour
3/4 cup low-sodium chicken broth
2 teaspoons fresh lemon juice from 1 lemon
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh parsley leaves
1 tablespoon cold unsalted butter
Table salt and ground black pepper

1
1. For Chicken: Adjust oven rack to middle position and heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large ovensafe plate. Add remaining 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.
2
2. For Sauce: Add oil to empty skillet used to cook chicken and return pan to low heat. Add shallot and cook, stirring often, until softened, 1 to 1 1/2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, capers, parsley, and butter; season with salt and pepper. Spoon over cutlets and serve immediately.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chicken, 4 boneless, skinless chicken breasts (6 to 8 ounces each),, tenderloins removed, trimmed of excess fat, halved, horizontally, and pounded 1/4-inch thick (see note above), and more.

Yes, Chicken With Lemon, Capers And Parsley Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Lemon, Capers And Parsley Pan Sauce

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