I’ve eaten Skillet Lemon Chicken with Capers at a local Italian restaurant and loved it so I decided to try it at home. This recipe works!!!
I think it’s better than the restaurant.
It also got raves when I shared it with friends.
This could become one of your family’s all-time hits. Believe it or not, kiddies love the lemon-caper sauce.
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There's not a better chicken breast recipe in my opinion!
- 6 medium boneless skinless chicken breasts
- 2 tablespoons garlic butter
- 2 tablespoons garlic minced or 1 tablespoon garlic paste
- 3 cups chicken stock
- 1/4 cup heavy cream
- 1 1/2 tablespoons lemon vinegar
- 1 cup dry white wine
- 1/4 cup lemon juice to taste
- 1 1/2 teaspoons flour
- 2 tablespoons capers drained and chopped
- 1 tablespoon fresh parsley chopped
In a nonstick skillet, heat the olive oil over medium-high. Stir in the butter until melted and then add the chicken. Cook 5 min to brown and then reduce heat to medium
- Turn the chicken and cook about 4-5min more until juice runs clear when pierced. Transfer chicken to a warm dish.
- Lower the heat if needed to maintain medium-low to medium heat so as not to scorch the garlic and then add the garlic to the drippings in the skillet.
- In a cup, mix the stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth. Stir into the mixture in the skillet. Scrape the skillet to incorporate any browned bits from the chicken.
- Heat to a boil, boil 1 minute. Stir in the capers and the remaining 1 tablespoon of butter, simmer until thickened.
- Pour the sauce over the chicken, sprinkle with parsley and garnish with additional lemon slices.
Enjoy!
Up Next:
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Recipe based on one by Gatorbek
Photo by Swirling F.