This chicken and lemon caper sauce recipe was so simple, yet so tasty! Thrown over a bed of brown rice and you have a delicious and healthy dish with a lot of flavor!
The lemon caper sauce is what makes this recipe. Wine, chicken broth, lemon and capers is all you need to put this sauce together. Make sure to make enough though because the rice will soak up a lot of it.
Spinach was a perfect veggie to go along with this dish. Nothing fancy…just some salt and pepper and throw it on top for a nice finish!
I sometimes like to dredge my chicken in flour before I fry them in extra virgin olive oil. It gives it a nice crispy finish and a little extra crunch.
How to make Lemon Caper Sauce
- Once you fry the chicken and remove it, in the same pan, add the wine and deglaze the bottom of the pan.
- Bring to a light boil and add the chicken broth and juice from all 4 lemon wedges.
- Add the butter - melt and then immediately add the capers.
That’s it…simple, easy and very delicious!
The wine and chicken stock combo give this sauce a nice base to start with. The finishing touch??? Lemon, butter and some capers.
Tools I used in this recipe:
Recipe
Chicken and Lemon Caper Sauce
Equipment
Ingredients
- 1 cup brown rice
- 1 lb boneless skinless chicken breast boneless, skinless
- 2 tbsp brown rice flour or any flour you have
- ½ cup white wine dry, crisp
- 1 cup chicken broth low sodium
- 1 full lemon cut into wedges
- 2 tbsp salted butter
- 2 tsp capers non-pareil
- salt to taste
- black pepper to taste
Instructions
- Cook the rice per the instructions. Fluff with a fork and set aside.
- Pat the chicken dry with paper towels. Season with salt and pepper. Put the flour in a large bowl or pie plate. Dredge both sides of the chicken in the flour.
- Heat 2 tbsp of olive oil on medium heat. Once hot, add the floured chicken. Cook until cooked through, about 4-5 minutes a side. Set chicken aside on a plate. Cover to keep warm.
- Make the sauce - in the same pan, add the wine and deglaze the bottom of the pan. Bring to a light boil and add the chicken broth and juice from all 4 lemon wedges.
- Add the butter. Cook until melted and immediately add the capers.
- Serve hot over rice with a side of spinach. Top with the lemon caper sauce.
Notes
About The Skinny Guinea
Hey...how you doin'? I'm Tommy, The Skinny Guinea…just a busy dad who loves to cook. Offering easy to cook dinners and family friendly recipes, while always staying true to my Italian roots!
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