Prize-Winning Lemon Chicken
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No contest here...chicken smothered in tart lemon sauce and dotted with capers gets first prize for its sunny flavor! Serve Prize-Winning Lemon Chicken for family or company dinners and you're sure to win raves every time.
What You'll Need
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 boneless, skinless chicken breast halves
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1 tablespoon capers, rinsed and drained
What to Do
- In a shallow dish, combine flour, salt, and pepper. Coat chicken with flour mixture; set aside.
- In a large skillet over medium heat, melt 2 tablespoons butter with the oil. Cook chicken 4 to 5 minutes per side, or until golden. Remove to a platter, then add remaining butter to skillet.
- Add artichoke hearts, wine, lemon juice, and capers. Cook 2 to 3 minutes or until bubbly, stirring occasionally.
- Return chicken to skillet, cover, and reduce heat to low. Cook 10 to 15 minutes, or until chicken is cooked through and sauce has thickened slightly.
Gotta have a way to sop up this delicious sauce, so we're suggesting our Lemon Garlic Rice as a go-along!
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