Sauteed Chicken with Lemon Caper Sauce Wednesday, October 24, 2007


2 TBSP plain flour
salt and pepper
4 boneless, skinless, chicken breast halves
4 TBSP butter, divided
2 TBSP Dijon mustard
2 TBSP capers
2 TBSP fresh lemon juice
1/2 cup chicken stock (or white wine)


Mix flour and salt and pepper. Beat chicken breasts between two sheets of waxed paper until an even thickness. Heat 2 TBSP butter in a large skillet and saute the chicken until it is brown on both sides (about 5 minutes on each side). Remove chicken to a plate to keep warm. Pour chicken stock into skillet where the chicken has cooked. Stir in mustard, capers and lemon juice. Reduce by about half. Stir in remaining two TBSP butter and whisk until creamy. Pour sauce over chicken and serve immediately.


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