poultry essentials: chicken in a lemon caper sauce

How To Make poultry essentials: chicken in a lemon caper sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  For this recipe you will need a good-size skillet with high sides, and a lid... that is about it.
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  Step 3
  Gather your Ingredients (mise en place).
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  Step 4
  Use a sharp knife, and cut the chicken breasts in half, latterly.
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  Step 5
  Sprinkle both sides with salt and pepper.
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  Step 6
  Dust both sides with flour.
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  Step 7
  Add the butter to a skillet over medium-high heat, and add the butter.
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  Step 8
  When the foaming subsides, add the chicken breasts, and cook on both sides, until cooked through and beginning to brown, about 3 – 5 minutes per side.
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  Step 9
  Chef’s Note: Remove from the pan, and reserve.
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  Step 10
  Chef’s Note: As you will notice from the photo, after I cut the chicken breast in half, laterally, I cut them in half again widthwise. This is an optional step, and does not impact the cooking.
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  Step 11
  LEMON/CAPER SAUCE
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  Step 12
  Add the butter, wine, and artichokes to the skillet, and reduce heat to medium.
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  Step 13
  Allow to simmer for 2 minutes.
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  Step 14
  Add the remainder of the ingredients, and simmer for an additional 2 minutes.
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  Step 15
  Return the chicken to the pan.
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  Step 16
  Cover, and cook for an additional 3 – 5 minutes.
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  Step 17
  Chef’s Note: Make sure that the chicken is at a light simmer.
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  Step 18
  PLATE/PRESENT
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  Step 19
  Serve with a side of rice, while still nice and warm. And do not forget to spoon some of that yummy sauce over the top. Enjoy.
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  Step 20
  Keep the faith, and keep cooking.
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