Lemon Caper Chicken Recipe
Looking for a flavorful chicken dish to serve for dinner this week? Try this gluten-free recipe for lemon caper chicken. With garlic, lemon juice, and capers, this chicken dish is sure to please the palate.
Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 4 servings
4 boneless, skinless chicken breasts
4 tablespoons olive oil, divided
1/4 cup rice flour
Salt and pepper to taste
3 green onions, chopped
1 teaspoon minced garlic (about 2 cloves)
1/4 cup chicken broth
1/2 cup dry sherry
1/4 cup freshly squeezed lemon juice
4 tablespoons capers, drained and rinsed
2 tablespoons unsalted butter
Pound the chicken breasts to an even thickness — about 1/2 inch is good. If you don’t have a meat tenderizer, you can use any other heavy, manageable object, like an iron skillet.
Put enough olive oil into a large skillet to coat the bottom of the pan. This will probably require about 2 tablespoons. Heat the oil over medium-high heat.
Dredge the chicken breasts in rice flour and season the chicken with salt and pepper.
Brown the chicken, about 3 minutes on each side. If your pan isn’t big enough, you may need to do this in a couple of batches. Make sure you have enough oil in the pan at all times (you’ll probably have to add another tablespoon of oil during cooking). Transfer the chicken to a warm serving platter and cover it with foil.
Clean the pan to get the residual flour out, or use a new skillet. Reduce the heat to low and add the rest of the olive oil to the skillet (you should have about 1 tablespoon left). Add the green onions, garlic, chicken broth, sherry, lemon juice, and capers. Turn up the heat to medium-high and simmer until the liquid has reduced to half (about 5 minutes).
Tilt the pan so the liquid pools on one side, and whisk in the butter until the sauce is smooth. Pour the sauce over the chicken breasts and serve immediately.
Per serving: Calories 362 (From Fat 205); Fat 23g (Saturated 6g); Cholesterol 89mg; Sodium 529mg; Carbohydrate 11g (Dietary Fiber 1g); Protein 28g.