LOCATION: Recipes >> Poultry >> Lemon Caper
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Lemon Caper
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Lemon Caper Chicken
4 skinless boneless chicken breast halves
1 egg, beaten with a Tbsp of water
1/2 cup bread crumbs
1/4 ts dried thyme leaves
1/4 ts dried oregano leaves
1/4 ts salt
1/4 ts black pepper
2 Tbsp unsalted butter
2 Tbsp olive oil
1/2 cup chicken broth
3 tb (1 fl. oz.) dry white wine
3 tb fresh lemon juice
1 tb rinsed drained capers
1 tb minced fresh flat-leaf parsley
Lemon slices to garnish
Combine bread crumbs, thyme, oregano, salt and pepper Dip chicken
in egg, and coat thoroughly; then dredge chicken in crumbs to coat.
In large skillet, heat butter and oil then add chicken slices.
Cook a couple of minutes on each side, until golden brown and cooked
through. Transfer chicken to serving platter; keep warm. To same
skillet, add broth, wine, lemon juice and capers; cook over
medium-high heat 2-3 minutes, until slightly reduced. Stir in
parsley; pour mixture over chicken. Serve garnished with lemon
slices.
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