Flower and Sugar

Lemon Caper Chicken

I typically don’t make dinner on weeknights. When I am on top of my game I do the majority of my cooking and prep work over the weekend so I only have to reheat something to get dinner ready. This is one of the only stovetop meals I like to make on weeknights after work. Since the chicken is pounded out I think it cooks very quickly and the sauce is very flavorful for a very small number of ingredients. I used to purchase lemons for this, but have since switched to keeping bottled lemon juice in my fridge – I think it is cheaper and much easier and in a recipe like this I don’t notice a difference. Take note, the sauce is pretty briny with the capers in it, this was actually the recipe that got me to first enjoy capers…

Recipe (Adapted from Weight Watchers)

For 2

  • 2 small chicken breast
  • 2-3 Tbsp flour
  • salt and pepper
  • 2 Tbsp olive oil
  • 3-4 Tbsp chicken stock (or more if needed)
  • 1 Tbsp lemon juice
  • 1-2 tsp capers (I like to roughly chop the capers)

Pound out the chicken and lightly cover in flour and sprinkle with salt and pepper. Shake off any excess flour. Heat the olive oil over medium heat. Cook the chicken for four minutes on one side. Flip the chicken and cook for another three minutes. Add the chicken stock and lemon juice to the pan. Cook for 2-3 minutes until the sauce starts to reduce. Stir in the capers. When serving, place the chicken on the plate and pour a spoonful of the sauce over it.

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