Lemon Caper Chicken

Ingredients · 4 servings

• 30 gOlive oil
• 680 gChicken breasts, boneless, skinless
• 120 gWhite wine
• 60 gLemon juice
• 6 gLemon zest
• 30 gCapers
• 40 gButter

Equipment

stovetop, measuring cup, serving spoon, skillet, tongs, whisk

Instructions

1. 1
   Prep and heat oil

   Gather all ingredients and place a large skillet on the stovetop, then warm the olive oil over medium heat. · 2 min

   What to look for: oil shimmers lightly

2. 2
   Brown the chicken

   Add the chicken breasts to the skillet and cook over medium heat, turning once, until browned on both sides. · 8 min

   When it is done: Chicken is done when the thickest part reaches 74°C or 165°F and juices run clear.

3. 3
   Build the sauce

   Remove the chicken from the skillet, then add the white wine, lemon juice, lemon zest, and capers to the pan. · 1 min

   What to look for: pan sizzles as liquid hits

4. 4
   Simmer the sauce

   Bring the sauce to a gentle boil, then reduce to a low simmer and let it cook briefly to meld flavors. · 2 min

   What to look for: small steady bubbles

5. 5
   Finish with butter

   Whisk the butter into the simmering sauce a little at a time until fully melted and smooth. · 2 min

   What to look for: sauce looks glossy

6. 6
   Sauce and serve

   Arrange the chicken on plates and spoon the warm lemon-caper sauce evenly over the top before serving. · 1 min

   What to look for: chicken coated in sauce