Lemon Caper Chicken

Name: Lemon Caper Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 2 chicken breasts or 12 chicken tenders Chicken breast or tenders; 1 dash Salt and pepper; 4 tbsp Plain flour; 1 tbsp Olive oil; 1 (all of the juice, and 1 dash of lemon peel for decoration ＊Lemon; 3 tbsp ＊Capers; 1 tbsp ＊Butter; 1 tbsp ＊Garlic (finely chopped); 200 ml ＊Consomme soup; 50 ml ＊White wine; 1 1/2 tbsp ＊Plain flour; 1 dash for decoration Italian parsley; 1 to pound the chicken breast to make it thinner *Meat mallet; 1 same as above *Plastic wrap

cookpad.japan @cookpad_jp

We used a catering service to serve meals for the judges at an ice skating competition, and I liked this dish. Apparently, this dish is a very popular dish around here. I created this recipe while recalling how it tasted, referring to a few recipes, and I simplified those recipes to make this easier.

The key is not to burn the garlic. The capers are salty, and you make use of their saltiness to season the sauce.
I only season the meat with salt and pepper in this recipe, but before you put the chicken back into the sauce, check the taste, and adjust to your liking. I recommend using dry white wine. Recipe by Munchkin's Mom

cookpad.japan @cookpad_jp

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Ingredients

4 servings

2chicken breasts or 12 chicken tenders Chicken breast or tenders
1 dashSalt and pepper
4 tbspPlain flour
1 tbspOlive oil
1(all of the juice, and 1 dash of lemon peel for decoration ＊Lemon
3 tbsp＊Capers
1 tbsp＊Butter
1 tbsp＊Garlic (finely chopped)
200 ml＊Consomme soup
50 ml＊White wine
1 1/2 tbsp＊Plain flour
1 dashfor decoration Italian parsley
1to pound the chicken breast to make it thinner *Meat mallet
1same as above *Plastic wrap

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Steps

1

Cut the chicken breasts into 2-3 even-sized portions. If using chicken tenders, remove the sinew, and use as they are.
2

Place the meat between 2 sheets of cling film, pound it with a mallet until it is about 1.2 times of its original size and flat evenly.
3

Preparing the sauce. Squeeze the lemon, slice off a piece of lemon peel, and set it aside.
4

Combine the lemon juice, consommé soup, white wine, and plain flour in a bowl.
5

Remove the chicken from the cling film, season with salt and pepper, and lightly coat with the plain flour.
6

Pour the olive oil in a frying pan, and sauté both sides of the chicken over medium heat.
7

When the chicken is cooked through, remove from the frying pan.
8

Heat the same frying pan over low heat, add the butter, and sauté the finely chopped garlic.
9

Turn up the heat to medium heat, pour in the sauce ingredients from Step 3 all at once, and stir with a spatula until it thickens.
10

When the sauce is thickened, add the capers (roughly chop them if you like), and mix.
11

Place the sautéed chicken pack in the frying pan, and coat with the sauce.
12

Serve the chicken on a plate, spoon over the sauce, garnish with parsley (or lemon peel, or sliced lemon to taste), and it's ready.