"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Lemon Chicken Recipe

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This recipe for Lemon Chicken, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Bomar
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless, skinless chicken breasts
3 tablespoons butter-divided
olive oil
flour for dredging
2 tablespoons capers
juice from 1 lemon
2 tablespoons sun dried tomatoes in oil, chopped
chicken stock, about 1/2 cup

Directions:
Directions:
Pound chicken breasts between sheets of plastic wrap. Dredge in flour, brown in a large skillet in olive oil and butter (a tablespoon or 2 of each). Remove from skillet and keep warm. Add lemon juice to skillet and scrape up any browned bits. Add 1/2 cup chicken broth, the capers and tomatoes. Stir in butter and add chicken back to skillet. Serve chicken with pan sauce.

Number Of Servings:
Number Of Servings:
2 generous servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Quick, easy, and good enough for company. Add any other ingredient you have on hand: mushrooms, artichokes, asparagus, etc. One of Daniel's favorite dishes that makes a regular appearance at our dinner table.

 

 

 

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