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Chicken with Lemon and Capers

Prep time 5 mins
Cook time 20 mins
Yield 4 Servings

Ingredients

  • 4 boneless, skinless chicken breast halves (about 5 oz. each)
  • Salt and pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 1/4 cup lemon juice
  • 1/2 cup white wine
  • 1/4 cup capers, rinsed

Nutrition Information

  • calories 387
  • fat 18 g
  • satfat 7 g
  • protein 41 g
  • carbohydrate 10 g
  • fiber 1 g
  • cholesterol 122 mg
  • sodium 010 mg

How to Make It

  1. Preheat oven to 200°F. Sprinkle chicken with salt and pepper and dredge in flour. Warm 1 Tbsp. butter and 2 Tbsp. oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves; cook until browned, 3 minutes. Flip chicken; cook until firm and browned on other side, 3 minutes longer. Transfer to a platter and loosely cover with foil.

  2. Add 1 Tbsp. butter and 1 Tbsp. oil to skillet and repeat with remaining chicken. Add to platter, cover and place in oven.

  3. Add lemon juice and wine to skillet and bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until thickened, 5 minutes. Remove from heat; stir in capers and remaining 1 Tbsp. butter. Cook, stirring, until butter melts. Season with salt and pepper. Pour sauce over chicken and serve.