Description
A delicious chicken dish featuring tender breasts coated in a light crust and topped with a rich lemon-caper sauce.
Ingredients
Scale
- ½ cup (60 g) all-purpose flour
- 1 pinch fine sea salt (about 1 g)
- 2 boneless skinless chicken breast halves (6 oz each, 12 oz total / 340 g / 0.75 lb)
- 2 tablespoons olive oil (30 ml)
- ¼ cup (60 ml) Kedem White Cooking Wine
- ¼ cup (60 ml) freshly squeezed lemon juice (from 1–2 lemons)
- ¼ cup (56 g / 4 tablespoons / 2 oz) cold unsalted butter, cut into cubes
- 2 tablespoons (16 g) capers, drained and rinsed
- 2 fresh lemon wedges for serving
Instructions
- Pat the chicken breasts dry with paper towels. If they’re thick, slice them horizontally into thinner cutlets to ensure even cooking.
- Mix the flour and salt in a shallow dish. Dredge the chicken in the mixture, coating both sides lightly, and shake off any excess flour.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Place the chicken in the skillet without overcrowding the pan. Cook for 3–4 minutes on each side until golden brown, ensuring the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Pour the Kedem White Cooking Wine into the skillet and scrape up the brown bits from the bottom, letting it simmer for about 2 minutes.
- Add the freshly squeezed lemon juice and let it simmer until the sauce reduces by half and slightly thickens.
- Lower the heat and gradually add the cold butter cubes, swirling the pan constantly to emulsify and create a rich, glossy sauce.
- Stir in the drained capers and return the chicken to the skillet, spooning sauce over the chicken and simmering briefly for an additional minute.
- Serve immediately with lemon wedges on the side.
Notes
For a lighter option, try air frying the chicken. Customize with fresh herbs or a pinch of red pepper flakes for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg