My kids said, “This is the best chicken I’ve ever had”. That’s good enough for me. The secret to moist, tender chicken is to lightly saute it with flour in oil, then gently finishing it on a low heat in a liquid, like wine. The end result melts in your mouth with the flavors of wine, lemon and capers perfectly complimenting each other. I served the chicken with sauteed baby carrots and broccolini.
TIP- Adding the zest of lemon to dishes makes the dish taste more of fresh lemons.
What You’ll Need
chicken breast, 1 large breast per person, organic, pounded flat
white wine, 1 bottle, I used Sauvignon Blanc
lemon, juice of one, plus 1 tablespoon of zest
capers, 1 small bottle or 3 tablespoons
olive oil, extra virgin, several tablespoons
flour, 1/4 cup
sea salt and pepper to taste
How To Prepare
1. Heat saute pan to medium heat. I used 3 pans. Pound chicken breast flat. Season with salt and pepper
2. Drizzle a couple of tablespoons of olive oil in the pan. Dredge chicken in flour, shake off excess, and place in hot oil. Cook for 4-5 minutes and turn over. Cook for 4-5 more minutes.
3. Pour the wine in the pan with the chicken and add the juice of 1 lemon, the zest and capers. I used 3 pans and split the bottle of wine between all 3). Turn the heat to low and cook chicken gently for 5 minutes (you should see gentle bubbling in the liquid, not a rolling boil). Turn chicken over and cook for 5 more minutes.
4. Remove chicken from pan to a serving dish and cover with foil to keep warm. Turn the pan heat up to medium high to reduce the wine sauce to a thicker consistency. Stir often and turn off heat when the sauce covers the back of a spoon, or is the desired consistency.
5. Spoon sauce onto chicken, garnish with chopped parsley and serve. Bon appetit!