Chicken with Brown Butter & Capers
You'll love the gourmet flavors of Chicken with Brown Butter & Capers almost as much as you'll love the minimal ingredients and time needed to make this amazingly delicious main course.
Ingredients
- 2 T. Olive oil
- 4 Boneless, skinless chicken breasts (butterflied and pounded paper-thin)
- Salt and pepper (to taste)
- 1 1/2 c. Flour
- 4 T. Butter
- 2 T. Lemon juice (or the juice of 1/2 a freshly squeezed lemon)
- 1/4 c. White wine or chicken stock
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cover both sides with flour.
- Add chicken to hot skillet and cook until browned on both sides and fully cooked, about 2-3 minutes per side. Remove from pan and keep warm. Work in batches, if needed, until all of the chicken is cooked.
- Reduce heat to medium-low and add butter to the skillet. Melt and stir frequently, making sure to scrape up any bits left on the skillet from the chicken. Cook over medium-low heat for about 5 minutes, until the butter starts browning.
- Add the capers, lemon juice, and wine or chicken stock. Cook for another 3-5 minutes. Watch it closely so that the butter does not burn.
- Spoon the brown butter and capers over the chicken and serve.
Notes
- Follow the steps in the post to pound your chicken breasts.
- If you have to work in batches, keep the chicken warm in a 200 degree oven until you've finished the brown butter & caper sauce.
- For an easy meal, double the sauce ingredients and serve over cooked angel hair pasta.