Lemon caper chicken

Préparation :

10 min

Cuisson :

20 min

Portions

Ingredients

4 boneless, skinless half chicken breasts
45 ml (3 tbsp) whole wheat flour
1,25 ml (1/4 tsp) salt
2,5 ml (1/2 tsp) black pepper, freshly ground
180 ml (3/4 cup) red onions, minced
250 ml (1 cup) chicken broth
10 ml (2 tsp) lemon zest
30 ml (2 tbsp) lemon juice, fresh
30 ml (2 tbsp) capers, drained
15 ml (1 tbsp) olive oil
60 ml (1/4 cup) fresh parsley, minced

Preparation

Place chicken breasts in bag along with the whole-wheat flour and salt and pepper and coat breasts evenly in mixture.
Combine onions, low sodium chicken broth, lemon zest and juice and capers in a small sauce pan. Bring to a boil and continue boiling until sauce is reduced to half its original volume (about 15-20 minutes).
Heat olive oil over medium-high heat in a non-stick skillet. Add chicken breasts and sauté until golden brown or until cooked through and internal temperature reaches 165°F (74°C).
To serve, place chicken breasts on individual serving plates, top with sauce and garnish with minced fresh parsley.

Notes and tips

Capers are the flower buds of a bush that is native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar brine. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes.

30 ml lemon juice = juice from half a lemon.