Having basic turkey sandwiches for lunch is becoming old. Give this bread a try and pack one! If you add some cranberry sauce, it will taste exactly like Thanksgiving!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup olive oil
- ½ cup all-purpose flour, or more if needed
- 4 skinless, boneless chicken breast halves
- salt to taste
- ¼ cup white wine
- 2 large lemon, juiced
- ¼ cup unsalted butter, softened
- ¼ cup drained capers
- 1 large lemon, cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
- Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 441 mg |
| Sugars | 0 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious. Love the recipe. There were no leftovers. Thank you for a great dinner.
This recipe is so full of flavor and easy to make.
This was an easy way to change up our chicken dinner. I substituted the wine with two tbsp apple cider vinegar. Worked out great, very flavorful!
Excellent – flavourful and original – my husband loved it. Really quick and easy to make. With little time to spare, this would qualify as an excellent go-to recipe for a family get-together or even for a casual dinner with friends.
The only ingredient I didn’t have on hand was a lemon but I did have lemon juice and it turned out fantastic! The only thing I think I will do differently is double the sauce. Definitely adding this to the meal rotation.
This chicken was delicious! The whole family gobbled up all gone. I did take some tips from other reviews, such as adding salt and pepper and garlic powder to the flour before coating. Also, doubled the sauce recipe- which worked out perfect for serving over a side of pasta. I did use the capers, which aren’t always in the fridge, if you don’t have them, I highly suggest picking up a jar at the grocery store, just to have for just this kind of recipe. They were a huge compliment to the dish. I didn’t have fresh lemons, so I used bottled lemon juice (I always like to have a bottle in the fridge- it lasts forever). This is going into our meal rotation for sure!
Easy to make, the chicken comes out moist and juicy.
Wonderful, my family loved it so much that I made it twice in a week. Thanks for passing it on.
Super sour and the chicken came out slimy. I followed the recipe exactly. If I did it again I’d omit the flour and add some broth. Nobody in the house really liked this one.
Delicious!!
It was really good though I didn’t have capers it was flavorful. I put it over Angel hair pasta and there was enough to coat the pasta with a delicate lemony zing
An interesting and unusual dish.
So I made this for lunch today and it was out of this world. A couple of additions (because I almost always have to mess with the recipe). I added butter-sautéed purple onions and mushrooms (add garlic, salt, pepper and then white wine near the end), 3/4 cooked bacon and shredded jack and cheddar cheese. After cooking this recipe, Broil chicken with cooked bacon on high in an oven for 5 minutes on a baking sheet. Spoon the onion/mushroom over and broil 3 minutes more, spoon sauce and cover with cheese. Broil for 2-3 minutes til cheese is melted and just starting to brown. If you’ve ever eaten Alice Springs Chicken at Outback Steakhouse…..this was better. Great recipe!?
BEST LEMON CHICKEN EVER!!!
Excellent! That lemony butter sauce kept the chicken tenders and moist. A keeper
Way too much lemon. We could hardly eat it. It tasted like straight lemon. I think it would be fantastic with less lemon.
I thought it was delicious and I would definitely make it again.
Excellent recipe that the whole family enjoyed. I made the following changes: 1) seasoned the flour instead of the meat with Tuscan Garlic seasoning blend, 2) added lemon zest to the sauce. I will definitely add this one to my monthly rotation.
No changes, I have made it several times and it’s always appreciated.
So easy And delicious!
I made this thinking it would be wonderful however, I’m not sure where I went wrong. The sauce was so tart and acidic I could hardly eat it, was like biting straight into a lemon. I even upped the wine to lemon ratio and added broth so that I’d have more sauce for pasta. Once juiced I had 1/2 c. Lemon juice, plus used 3/4 c. Wine and about 1/3 c. Broth. I don’t know if the lemons I used were extra juicy and I had too much or what but it was overpowering to say the least. I want to attempt this one again but use only a couple tablespoons of lemon juice and increase the wine and broth even more.