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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Chicken with Capers & Pine Nuts Recipe

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This recipe for Lemon Chicken with Capers & Pine Nuts is from The Cruce Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Pine Nuts
4 Chicken Breasts, deboned with skin on
1-2 tbsp Extra Virgin Olive Oil
1 cup Dry White Wine
3-4 tbsp fresh Lemon Juice
2 tbsp Capers
Unsalted Butter - I use French Salted but good luck finding it Stateside.
Directions:
Directions:
Preheat oven to 400º, spread the pine nuts on a baking sheet and toast until golden brown, about 4 minutes, stir with a woodend spoon to keep them from burning

Pound the chicken breast between 2 sheets of wax paper until ½ thick (not necessary but makes for a better taste and quicker cook time). Season with salt and pepper

Heat olive oil in a large skillet, add the chicken breast skin side down, cook until brown, about 5 minutes, flip and cook until down, about 3 more minutes, be careful not overcook and dry out. Remove from pan

Add the white wine to the pan to deglaze, reduce by ½.

Add the lemon juice & capers, whisk in the butter then add the chicken and pine nuts, pour any juices from the chicken into the sauce. Cook for a few mintues then serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
Quick and easy Lemon Chicken with a great taste. Serve with angle hair pasta and some steamed broccoli.

 

 

 

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