Sautéed Chicken Breasts with Lemon & Capers Time: 30 minutes
2 chicken breasts, boneless, skinless
1 medium onion
1 cup chicken stock
2 tbs capers
1 lemon
1 tbs cornstarch (maizena) dissolved in 1 tbs water
1 tbs olive oil
Peel and chop onion. Slice lemon, discarding ends, and remove pips. Heat oil in nonstick skillet. Add onion and sauté until tender. Move to sides of pan and add chicken breasts. Sauté until light brown, about 5 minutes per side. Add chicken stock and capers. Arrange lemon slices on top of chicken breasts. If you have too many slices just put directly in the stock. Cover, reduce heat and let simmer about 10 minutes, until chicken is done. Remove chicken and lemon slices to a plate and cover with the lid from the pan. Turn heat up and when stock is boiling add cornstarch, stirring until thickened. Serve chicken with lemon-caper sauce on the side.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
