Description
If you’re looking to spice up your dinner routine with a zest-packed dish, look no further than the Lemon Caper Chicken Delight. This delightful recipe showcases tender chicken cutlets enveloped in a vivid sauce made from lemon and capers, offering a perfect balance of tangy and savory flavors. Suitable for both a quick weeknight meal and special occasions, this dish is poised to impress with its appealing taste and elegant presentation.
Ingredients
- 2 pounds chicken cutlets or fillets, boneless, skinless, butterflied
- ½ teaspoon freshly split black pepper
- 1 ¾ teaspoons sea salt
- 1 cup flour
- 10 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 tablespoon minced garlic (from 4-6 cloves)
- 1 ½ cups chicken stock
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, drained
- Fresh parsley, chopped, optional
Step-by-step Directions
1. Preparing the Chicken
Begin by seasoning the chicken cutlets with pepper and 1½ teaspoons of the salt. Dredge each piece thoroughly in flour, ensuring to shake off any excess.
2. Cooking the Chicken
Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter has melted, add half of the chicken and sauté each side for approximately 2-3 minutes or until golden brown and fully cooked. Transfer the cooked chicken to a serving platter and repeat the process for the remaining chicken, adding more butter and oil as necessary.
3. Making the Sauce
Using the same skillet, sauté the shallot until soft, about 2 minutes. Add garlic and continue to cook for another minute until aromatic. Pour in the chicken stock and let it simmer, reducing the liquid by half, which should take about 4-5 minutes. Lower the heat and incorporate the remaining butter, capers, lemon zest, and lemon juice, along with the remaining salt.
4. Final Touches
Drizzle the prepared sauce evenly over the cooked chicken and, if desired, garnish with fresh parsley before serving.
Servings & Preparation Time
This recipe serves four people and typically takes about 30 minutes to prepare and cook. Allow an additional 10 minutes for preparation to ensure a smooth cooking process.
Tips for Storage & Reheating
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- For best results, reheat the chicken in a covered skillet over medium heat until heated through. The sauce helps retain moisture during reheating.
- If using a microwave, cover the dish to avoid drying out the chicken and heat on medium power.
Conclusion
The Lemon Caper Chicken Delight is an enticing dish that artfully combines the bright flavors of lemon with the tangy punch of capers, all brought together in a succulent chicken cutlet. This recipe is not only simple to prepare but also versatile enough for a weeknight dinner or to serve at a more formal gathering, making it a sure favorite in any culinary repertoire.
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Lemon Caper Chicken Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
If you’re looking to spice up your dinner routine with a zest-packed dish, look no further than the Lemon Caper Chicken Delight. This delightful recipe showcases tender chicken cutlets enveloped in a vivid sauce made from lemon and capers, offering a perfect balance of tangy and savory flavors. Suitable for both a quick weeknight meal and special occasions, this dish is poised to impress with its appealing taste and elegant presentation.
Ingredients
- 2 pounds chicken cutlets or fillets, boneless, skinless, butterflied
- ½ teaspoon freshly split black pepper
- 1 ¾ teaspoons sea salt
- 1 cup flour
- 10 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 tablespoon minced garlic (from 4–6 cloves)
- 1 ½ cups chicken stock
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, drained
- Fresh parsley, chopped, optional
Instructions
- Begin by seasoning the chicken cutlets with pepper and 1½ teaspoons of the salt. Dredge each piece thoroughly in flour, ensuring to shake off any excess.
- Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter has melted, add half of the chicken and sauté each side for approximately 2-3 minutes or until golden brown and fully cooked. Transfer the cooked chicken to a serving platter and repeat the process for the remaining chicken, adding more butter and oil as necessary.
- Using the same skillet, sauté the shallot until soft, about 2 minutes. Add garlic and continue to cook for another minute until aromatic. Pour in the chicken stock and let it simmer, reducing the liquid by half, which should take about 4-5 minutes. Lower the heat and incorporate the remaining butter, capers, lemon zest, and lemon juice, along with the remaining salt.
- Drizzle the prepared sauce evenly over the cooked chicken and, if desired, garnish with fresh parsley before serving.
- Prep Time: 30 minutes