"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHICKEN with LEMON-CAPER SAUCE Recipe

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This recipe for CHICKEN with LEMON-CAPER SAUCE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breast halves, boneless & skinless
2 Tbsp flour
2 Tbsp olive oil
2 cloves garlic, chopped
1 cup chicken broth
2 tsp capers, drained
2 tsp lemon juice
4 Tbsp unsalted butter
1/4 cup chopped parsley

Directions:
Directions:
Heat olive oil with 1 Tbsp of the butter, in a skillet large enough to hold all four breasts. Lightly flour each breast and brown on both sides. Cook about 3 or 4 minutes on each side. Remove from pan and keep warm. Add broth, scraping pan to pick any browned bits. Add garlic, capers and lemon juice. Reduce slightly. Return the chicken to the pan and heat through. Remove chicken to serving plate(s).
Add remaining butter and the parsley to the skillet. Pour sauce over the chicken and serve.

Number Of Servings:
Number Of Servings:
Four

 

 

 

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