CHICKEN WITH CAPERS AND LEMON SAUCE
Similar to chicken piccata, but this recipe uses whole pieces of chicken rather than cutlets. A delicious meal you will keep coming back to.
Servings: 4 people
Ingredients
- 4 each chicken breasts or your preferred cuts
- 1/4 cup olive oil
- 6 anchovy fillets diced
- 5 cloves garlic sliced
- 1 large lemon juiced (5-6 tablespoons)
- 1/2 cup white wine
- 1/2 cup capers in brine drained
- salt and pepper to taste
Instructions
- Heat olive oil in a cast-iron skillet over medium heat. Add chicken and brown on both sides. (2-3 minutes per side) Remove chicken and pour off all but 1 tablespoon of oil.
- Increase heat to medium-high. Return the chicken to the pan and add the garlic and anchovies. Stir until the anchovies have melted.
- Add the lemon juice and white wine. Bring to a simmer, cover, and simmer for 5 minutes.
- Add the capers, and simmer, covered, for 10 minutes.
- Remove the lid, bring to a low boil, and simmer until the sauce is reduced and the chicken is cooked through approximately 8-10 minutes.
Notes
You may substitute chicken thighs, wings, or legs for the chicken breasts.