July 20, 2006
Chicken in Lemon Wine Sauce with Capers
I made this one up tonight, and the sauce was quite tangy and lovely. I usually use thin-cut chicken breast, coated in flour (with paprika, salt and pepper) and pan-fried in butter. For the sauce, use 1 cup of chicken broth, 2 tablespoons of wine (actually, I just poured it in, so I'm guessing here) and 1 tablespoon of lemon juice. Bring to a boil and let the chicken simmer in it for about half an hour. Add capers at some point (maybe 15 minutes in?). Remove the chicken and thicken the sauce so that it is slightly runny, but will adhere to the pasta. Serve over a spaghetti-like pasta.
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1 comment:
I make a similar sauce out of butter, lemon and capers. The kids love it so much, they've been asking for it lately, and sometimes come in all excited because I'm using lemon for something else. I serve it over quick pan fried chicken or pork.
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