Al’s Lemon Chicken
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Cook time: 
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Serves: 4-6
 
Ingredients
  • 2 lbs chicken breast tenders, trimmed
  • ¼ C flour
  • 1 Tbsp unsalted butter
  • 1 Tbsp good quality olive oil
  • juice of 1 lemon
  • 1 lemon cut into slices
  • ½ C dry white wine
  • 1 C chicken broth
  • ⅓ C heavy cream
  • 1 Tbsp capers, drained
  • 1 Tbsp parsley
  • kosher salt and cracked pepper
Instructions
  1. Place chicken between two sheets of wax paper, use a kitchen mallet to pound out chicken. Line chicken on a seperate piece of wax paper.
  2. Season both sides of chicken with S&P.
  3. Place flour on a plate and coat both sides of chicken with flour.
  4. Heat butter and olive oil in a large sautee pan over medium heat. Add chicken, cooking each side approx 3 mins. Chicken will not be fully cooked - you will return the chicken to the pan later. Remove from pan and set aside on a plate.
  5. Deglaze pan with white wine, use a whisk to mix in bown pieces from chicken - whisk about 30 seconds until wine cooks off. Add lemon juice, chicken broth and cream. Bring to a boil and reduce to a simmer for approx 5 minutes. Return chicken to the pan and continue to simmer until sauce thickens, about an additional 4 minutes.
  6. Top with capers and parsley and serve with a spoonful of sauce over the chicken, garnish with fresh lemon wedges.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/als-lemon-chicken/