Lemon Caper Chicken
aka: Chicken Piccata ~ Tender, juicy, pan-seared chicken served with a tangy lemon-caper butter sauce over a bed of pasta, Enjoy!
Servings: 4
Ingredients
- 1 c. all-purpose flour
- 1/2 tsp. salt
- 1 tsp. thyme
- 4 (3 oz. ea.) boneless chicken breasts trimmed
- 4 T. butter divided
- 1/2 c. white wine
- 1 lemon juiced
- 2 tsp. capers
- 1 tsp. chicken base
- lemon slices
- spaghetti noodles for serving
Instructions
- In a shallow dish, mix flour, salt and thyme. Dredge the chicken in the flour mixture.
- Melt 3 tablespoons butter in a sauté pan over medium-high heat. Place the chicken breasts in the pan and sauté until golden brown. Drain the excess butter. Place the chicken on a plate, lightly cover with foil, and set aside.
- To the pan, add white wine, lemon juice, capers, and chicken base (make sure the base dissolves to prevent burning.) Simmer the sauce until it reduces by half and begins to thicken, then stir in 1 tablespoon of butter and lemon slices.
- Serve chicken breasts over a bed of spaghetti and spoon lemon caper sauce over each serving.
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