Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes July 2008

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

387 calories; fat 18g; saturated fat 7g; protein 41g; carbohydrates 10g; fiber 1g; cholesterol 122mg; sodium 10mg.
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