Friday, March 15, 2013

Chicken in Lemon Butter Caper Sauce


Stop what you are doing right now and put this on your menu tonight. This was THE BEST thing I've eaten in recent memory - at home or in a restaurant.

I've had this on my list of things to make since we went down to Destin at Thanksgiving. We had dinner at Ocean Club, one of my favorite places, and I had their chicken in lemon butter caper sauce. It was so delicious. I seriously considered licking my plate. It was the best thing I had eaten in a restaurant in years.

This recipe is just as good as the chicken at Ocean Club. I couldn't believe that I made this at home for pennies on the dollar. Now, this is not a low-cal dish. This dish should be saved for a special occasion. I take the "Sideways" philosophy on special occasions - When you make this dish, that's the special occasion. Now go make it!.



Chicken in Lemon Butter Caper Sauce
serves 4
(Printable Recipe)


Sauce
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped yellow onion
2 garlic cloves, minced
1⁄3 cup Pinot Grigio (I used Cavit)
3 Tbsp fresh lemon juice
Kosher salt
pepper
1/4 cup capers, rinsed

Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
olive oil

8 oz angel hair pasta, cooked and drained

Chicken
Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.

Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce
Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.

Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers.

To serve: Place cooked pasta on plate or pasta bowl.  Top with chicken and spoon sauce over chicken and pasta.



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27 comments:

  1. Mmm !!! Looks so good. Lemon, butter, capers - winning combination. Thank you for sharing.

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  2. Girl that looks like something you eat at a restaurant. Totally putting this on our menu!!!

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  3. This looks absolutely delicious! I think I pin every recipe you post:)

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  4. Wow! This looks so good! I bookmark so many of your recipes :)

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  5. Talk to me about the capers. I have seen them in recipes all my adult life, but have never had them. Would the dish be just as good w/o them? If your description of them doesn't sound appealing to me, could I add something else? Thank you !!

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  6. Cece - you could certainly leave the capers out, but they give the dish a little saltiness. Capers are a berry - they are pickled, so they are a little salty. Make sure to wash them or they will be too vinegary/sour. I don't like tons of them, but I don't mind a few - especially in this dish.

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  7. Wow, that is high praise! I'm on vacation right now, but as soon as I get back, I'll be making this for our special occasion that's coming up soon! Thanks so much :)

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  8. Made this for dinner last night. It was delicious. I am watching my carbs, so substituted spaghetti squash for the pasta. Yummy! Thanks and keep the great recipes coming!

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  9. do you have plenty of sauce for the pasta? i was afraid it might not be enough.

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  10. julied - I did have enough sauce, but you could double it if you like lots of sauce. I might double it next time - the sauce was SO good.

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  11. Now that's a good Chicken Piccata!

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  12. Right you are. This is dinner tonight! What a great dish.
    We're having a party at Tumbleweed Contessa - Saturday Dishes. I'd love it if you would share that with everybody there.
    http://www.tumbleweedcontessa.com/blog/brunch-saturday-dishes-2/

    Have a great weekend,
    Linda

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  13. When I was first started dating as a teen, one of the first dishes I paid for was a chicken picatta like this and to this day it is still one of my favorites. Pinned this.

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  14. I don't see any heavy cream or anything really out of the ordinary to make this a calorie loaded dish. I have made this before and totally loved it, wishing I had known about it before. Thanks. I think this is a lower calorie dish than I one I made previously.

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  15. Sounds delicious! I've had something similar at a restaurant. Do you think it would work if I used chicken broth instead of the wine? What temperature do you set your oven at to keep the chicken warm? I love every recipe I've tried from your site!

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  16. Sounds delicious! I've had something similar at a restaurant. Do you think it would work if I used chicken broth instead of the wine? What temperature do you set your oven at to keep the chicken warm? I love every recipe I've tried from your site!

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    Replies
    1. It should be fine with chicken broth. I make the chicken last, so it is warm. If you need to keep it warm, I would put the oven on the lowest setting.

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  17. Love this type of dish. Capers and caper berries are favorites of ours. I always brine my chicken breasts in buttermilk for several hours up to all day before cooking them. So tender and juicy. I might add a little spinach at the end when I make it. Yum.

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  18. I don't flatten my chicken but I add the wine and butter and lemon juice to the pan and cover it to cook. I use canned / jarred artichoke hearts instead of capers sometimes. We serve ours on rice a roni parmesian noodles.

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  19. My husband and I were having a pretty yucky argument when I made this for him...I'm pretty sure it's what fixed things!!

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    1. YAY! Good food can fix a lot! So glad y'all enjoyed it.

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  20. My favorite meal is just this except stuffed with prosciutto and provolone. Its at Carrabbas and is called Pollo Rosa Maria. Love it!

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  21. This is one of my fav dishes at any Italian restaurant! may I suggest trying this without the flour dredge? my fav restaurant version of this dish contains no flour, just season the chicken with salt and pepper, and saute in EVOO and a tablespoon or two butter. optional to dip chicken in an egg wash. Cooks up fast. Then the sauce, without flour, uses about half the butter and less wine (I don't measure them). But if you add the drained noodles directly to the (large) skillet and sauce, gently fold them around for a minute or two, it seems to thicken quite nicely from the starch of the noodles. (not enough sauce, add noodle water) Less butter and wine, no flour = Less calories. Dust the plate with parm and the flavor is very similar, but the flavor of the chicken without the flour seems to shine through I think. But then I'm not that keen on breading on my chicken - for that I almost lose my southern heritage claims, I know, but hey, I've got to cut calories somewhere. The breading just absorbs so much oil, and that's where I can cut the fat calories down and still have the flavor

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  22. Darn - completely forgot why I was responding! Was going to write:
    LOVE capers. They are pickled fresh (not dried) peppercorns! Pepper-y flavor plus salt flavor from pickling. Easy to find them jarred in pickling brine, but their flavor is truer (better) if you can find them salt packed. I had to order salt packed online. Some folks don't like the vinegary ones, but most folks like the salt/pepper flavor of the salt packed ones. Gotta rinse and drain before use with both types. I sneak them into a lot of bland foods for a little "Pop Zing"

    Thanks Wende for the spaghetti squash idea to lower calories and carbs! Gotta try that. And Thanks Steph for this version with the breading - you've given me the idea to bread my breaded-chicken loving hubby's chicken breast, hope he might would like this version better than my version!

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  23. How much do you think the pinot grigio affects the flavor of the sauce? We don't drink and I dont want to buy it just for this recipe unless it would suffer a lot for using chicken broth instead. Also, capers aren't berries (although they are sometimes called caper berries) or peppercorns- they're actually unripened flower buds. Pretty crazy huh? http://en.wikipedia.org/wiki/Caper

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  24. There is nothing "plain" about this chicken! Your BBQ Ranch Grilled Chicken was such a success, we will try this one next.

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