Lemon Chicken With Capers

1. 1

   Spread pine nuts on baking dish and roast for about 4 minutes at 400u00b0. Gently pound chicken breasts thin.

2. 2

   Salt and pepper. Heat oil in skillet and saute chicken until cooked.

3. 3

   Remove from pan and place on warm plate.

4. 4

   Drain skillet, add wine and bring to boil, scraping bottom of pan, reduce by half over high heat and add lemon juice and capers.

5. 5

   Remove from heat and add butter, whisking 1 tablespoon at a time.

6. 6

   Add any juice from chicken on platter.

7. 7

   Pour sauce over chicken and sprinkle with pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.