poultry essentials: chicken in a lemon caper sauce

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

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  1

  PREP/PREPARE
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  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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  3

  Gather your Ingredients (mise en place).
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  4

  Use a sharp knife, and cut the chicken breasts in half, latterly.
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  5

  Sprinkle both sides with salt and pepper.
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  6

  Dust both sides with flour.
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  7

  Add the butter to a skillet over medium-high heat, and add the butter.
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  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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  9

  Chef’s Note: Remove from the pan, and reserve.
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  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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  11

  LEMON/CAPER SAUCE
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  12

  Add the butter, wine, and artichokes to the skillet, and reduce heat to medium.
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  13

  Allow to simmer for 2 minutes.
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  14

  Add the remainder of the ingredients, and simmer for an additional 2 minutes.
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  15

  Return the chicken to the pan.
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  16

  Cover, and cook for an additional 3 – 5 minutes.
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  17

  Chef’s Note: Make sure that the chicken is at a light simmer.
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  18

  PLATE/PRESENT
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  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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  20

  Keep the faith, and keep cooking.
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