This delicate chicken dish is wonderful! It’s easy and only takes about 30 minutes to make. If the chicken breasts are fairly thick, I butterfly them prior to dredging in the flour. Butterflying is fairly simple especially when you have a sharp knife. Just slice the knife into half the thickness sideways and gently lift the top half as you come across like a page on a book. If your chicken breast is tapered, your knife may not make it all the way across and that’s fine. One piece will be smaller but the thickness of both pieces will be the same. I have included a picture of butterflying in this post. I sometimes butterfly the breasts for Chicken Marsala too which was posted in October and can be found in the archives.
I usually cook on an electric stove and when I share this recipe I tell the story of the first time I made it on a gas stove. It was in the kitchen of a rented cottage in northern Wisconsin and when I poured the wine into the pan it flared up in flames. I was afraid I was going to start a fire in the kitchen! Of course as soon as the alcohol burned off, the flames went out. So now, when I am cooking on a gas stove and need to add wine or other liquor in a recipe, I either take the pan away from the stove or I turn the flame off. Whew!
Last May for my birthday my daughters gave me a gift certificate for Sur La Table. I was not familiar with it at the time however that has changed! I found a store about 30 minutes from my home and attended a class which was wonderful! That evening we learned how to steam mussels, made a white bean and kale salad with champagne dressing and a strawberry granita. It was so much fun, I loved every minute. After class I shopped for a few kitchen items in the store and later purchased a great crepe pan online. You may want to check out their website by clicking on the link.
We have a favorite cheesecake recipe in our family. It came from my mothers friend Marge, so we always called it Margie’s cheesecake. When my daughters were growing up, I always made them whatever cake they wanted for their birthdays. My oldest daughter Gina usually requested this cheesecake. This week I will be making it for her daughter Cameron, my first granddaughter who is turning 17 and has requested it for her birthday cake. I will be sharing that recipe with you next week.
So until then, here are the pictures for butterflying, the steps for the lemon caper chicken and the recipe…
- ½ teaspoon salt
- ½ cup flour
- 2 skinless, boneless chicken breast halves
- 2 Tablespoons olive oil
- ¼ cup dry white wine
- ¼ cup fresh lemon juice
- ¼ cup cold butter (unsalted preferred)
- 2 Tablespoons capers (drained)
- Butterfly chicken breasts if desired
- Mix salt and flour on wax paper and dredge both sides of chicken breasts, shaking off excess
- Heat olive oil in frying pan on med-hi heat and brown in hot oil until both sides are golden (2-4 min side)
- Turn off burner, remove chicken to serving dish and set aside, keeping warm.
- Pour white wine into pan and scrape any cooked bits from bottom
- With burner back on to med-hi heat, add lemon juice and bring to a light boil, cooking about 3 minutes
- Cut butter into pieces and add to the boiling sauce. Stir continuously, to keep butter from separating from the sauce as it melts. When incorporated, stir in capers
- Pour sauce over chicken breasts to serve
Every once in awhile in my posts I share information about an item I use and love. If anyone purchases something by my doing so, I may possibly receive a commission. It is always for things I think you will enjoy using or having.