Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
This is an old standby, fresh, flavorful and pretty easy. It’s one of my husband’s favorites and he requests this very often. To make less of a mess while pounding the breasts, and to reduce the amount of cross contamination of the chicken, use the pounding tip I have posted.
For 4 servings, you’ll need:
4 boneless, skinless chicken breasts
1/4- 1/2 c all purpose flour
1 T lemon pepper
pinch Kosher salt
the juice of 1 or 2 lemons, depending on how lemony you want it.
1-2 T capers
dry white wine (optional)
3 T butter in 1 T increments
Pound chicken breasts to about 1/4- 1/3 ” thickness. If you have a tenderizer, tenderize the chicken. If not, repeatedly poke a fork into the chicken meat to allow lemon juice to get in to marinate it a little better.
Place chicken in a bowl, or bag and splash lemon juice over it. Coat both sides, let sit while you prepare the rest. (Not too long, only for about 5 minutes, because the lemon juice will begin to “cook” the edges of the chicken.
Mix flour, salt, and lemon pepper together and put on a plate or a bowl or large plastic baggie . This is to coat the chicken in.
In frying pan, heat 1 T butter, and about 1T of olive oil over medium heat.
Coat chicken in the flour mixture, and place in hot pan.
While chicken is cooking prepare the sauce:
In separate small saucepan, over medium heat, melt 2 T of butter. Add capers. After capers soften a little, add 2 T (or more, depending on preference) lemon juice (it’s ok to use the marinade lemon juice, it’s going to be cooked) and optional splash of wine. Bring to a simmer, reduce heat to low, stir occasionally.
After chicken cooks for about 5 minutes, turn over, add more butter if necessary, and another splash of lemon juice. Try not to keep turning because it may take the “crust” off. The chicken should be done after about 4-5 minutes longer, or until the juices run clear, and the meat is no longer pink inside.