Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 4 Chicken breast halves - (abt 2 lbs) Salt - to taste Freshly-ground black pepper - to taste

  3. 1/2 cup 118ml White wine

  4. 1 tablespoon 15ml Lemon juice

  5. 1 teaspoon 5ml Grated lemon zest

  6. 1 1/2 tablespoons 22ml Capers - drained, rinsed

  7. 3 tablespoons 45ml Chilled butter - cut small pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in a heavy skillet over medium heat until hot but not smoking. Sprinkle chicken with salt and pepper. Add chicken and cook until browned and cooked through, 4 to 5 minutes per side. Remove chicken from skillet; cover and keep warm. Add wine, lemon juice, lemon zest and capers to same skillet. Bring to a boil, lower heat and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Whisk in butter, 1 piece at a time, and cook over low heat until incorporated. Pour sauce over chicken and serve immediately. This recipe yields 4 servings. Carbohydrates: 1 grams Net Carbs: 1 grams Protein: 52.5 grams Fat: 15 grams Calories: 378 Description: "The sharp, bright flavors of lemon and capers are mellowed by a finishing touch of butter in this elegant sauce. Try this recipe with scallops of veal, for variety."


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