Lemony Chicken

6 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“Lemony chicken that is sure to please!” - by Mel-Honey

Ingredients

1/4 cup olive oil
1/2 cup all-purpose flour, or more if needed
4 skinless, boneless chicken breast halves
salt to taste
1/4 cup white wine
2 large lemon, juiced
1/4 cup unsalted butter, softened
1/4 cup drained capers
1 large lemon, cut into wedges

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Metric US

Original recipe yields 4 servings

Directions

Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

Nutrition

Amount Per Serving (4 total)

Calories
459 cal
23%

Fat
29.5 g
45%

Carbs
22.1 g
7%

Based on a 2,000 calorie diet

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Reviews (6)

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Jacob Golick

Jun. 7, 2011

"Excellent flavor, my family is Italian(calabrese) and we eat TONS of Italian food. Had this dish many times in resturants and my family said this was even better than the resturants. I really only did..." See more a couple things different. My chicken breasts are ussually big so I split them and beat them for tenderness. I seasoned the flour with salt, pepper and garlic instead of the chicken. Doubled the wine and lemon(since I had more chicken and we love sauce). At the end I thought the sauce was a little thin so I thickened it up with a teaspoon or so of cornstarch just so that it was a little bit thicker. Great recipe though, thanks Mel!"