| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 470 | 20g | 6g | 35g |
| sugars | fibre | protein | salt |
| 2g | 3g | 56g | 1.3g |
Why I Love Italian Chicken in Lemon and Caper Sauce
I must admit, as someone with a sustained love for New England seafood, delving into the rich and flavorsome world of Italian cuisine has been an exciting and rewarding culinary adventure. The recipe for Chicken in Lemon and Caper Sauce is a delightful representation of that journey.
A Pan-Mediterranean Delight
Inspired by the simplicity and brilliance of Italian fare, this recipe is reminiscent of dishes I’ve enjoyed on the sun-soaked coasts of Italy. As a culinary artist, I draw inspiration from diverse sources, and despite my roots lying in Maine, this dish is a nod to master chefs like Nonna Antonia who have truly taught me to appreciate the art of Italian cooking.
The Beauty of the Dish
What I love about this Chicken in Lemon and Caper Sauce recipe is that it’s both elegant and simple. It doesn’t require overly exotic ingredients or complex techniques. Yet, every element – from the juiciness of boneless chicken breasts, the tartness of fresh lemon juice, the slight kick of garlic, to the salty hit from capers – blends together beautifully, delivering a mouthwatering result that can impress at any dinner table. The playful acidic notes of this dish make it an excellent pair with dry white wines like Vermentino.
Perfect Pairing
While this recipe easily stands on its own, I have found it to be a delightful companion to simple pasta dishes and even risottos. In particular, the flavorful Chicken in Lemon and Caper Sauce, when served with a side of spaghetti Aglio e Olio, creates a memorable Italian feast.
Whether you are a seasoned cook or a beginner in the kitchen, this is a recipe that can elevate your culinary repertoire. For me, it’s not just about the ingredients or the technique, it’s the wonderful opportunity this recipe provides to bond over a lovingly prepared meal with my daughters, Erin and Samantha. After all, cooking is all about creating and sharing love. And what could be more lovely than a love sparked in the heart of Italy, and nurtured in the kitchens of Maine?
What You’ll Need
- 6 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons extra-virgin olive oil
- 1 cup dry white wine
- 2 lemons, juiced
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 3 tablespoons capers, drained and rinsed
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh Italian parsley
Method
Step One
Season the chicken breasts with salt and freshly ground black pepper according to your taste preference. Then, on a flat surface, spread the all-purpose flour and dredge each chicken breast until fully coated.
Step Two
Heat 4 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add the dredged chicken to the skillet, cooking until both sides are golden brown. This typically takes about 5 minutes per side.
Step Three
Pour in 1 cup of dry white wine and let it simmer until the liquid is reduced by half.
Step Four
Now add the juice from the two lemons and 4 minced garlic cloves. Cook this for about a minute.
Step Five
Stir in the 1/2 cup of chicken broth along with the 3 tablespoons of capers. Allow this mixture to simmer until the chicken is cooked through, roughly 5 to 10 more minutes.
Step Six
Remove the pot from the heat and stir in 2 tablespoons of unsalted butter. This should create a thick and creamy sauce.
Step Seven
Before serving, garnish the chicken with 1/4 cup chopped fresh Italian parsley. Enjoy your Chicken in Lemon and Caper Sauce while it’s hot!
