Best Lemon Caper Chicken ,tasty & healthy!

It is almost always a great idea to check out a few of the favorite Lemon Caper Chicken recipes which are available online. This will give you a great idea about what you can earn so long as you have some basic understanding of cooking. The internet also offers a great deal of reviews about what you could do and can not do after cooking, so it is possible to get a clearer idea of what's safe to do and what isn't. Provided that you follow a recipe correctly, you should be OK.

1. Ingredients of Lemon Caper Chicken

2. Lemon Caper Chicken instructions

Lemon Caper Chicken.

Cooking Tips

Being organised is a crucial step when planning to prepare a meal for family or friends. This will definitely permit you to make sure that each of the essential components are all represented. Establish each of the non-perishable components and tools out daily beforehand. This will enable you to cook without needing to stress.

You can have Lemon Caper Chicken using 14 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Lemon Caper Chicken

1. Prepare of chicken breasts or 12 chicken tenders Chicken breast or tenders.
2. Prepare of Salt and pepper.
3. Prepare of Plain flour.
4. Prepare of Olive oil.
5. You need of (all of the juice, and 1 dash of lemon peel for decoration ＊Lemon.
6. You need of ＊Capers.
7. It's of ＊Butter.
8. It's of ＊Garlic (finely chopped).
9. It's of ＊Consomme soup.
10. You need of ＊White wine.
11. Prepare of ＊Plain flour.
12. Prepare of for decoration Italian parsley.
13. Prepare of to pound the chicken breast to make it thinner *Meat mallet.
14. Prepare of same as above *Plastic wrap.

Lemon Caper Chicken instructions

1. Cut the chicken breasts into 2-3 even-sized portions. If using chicken tenders, remove the sinew, and use as they are..
2. Place the meat between 2 sheets of cling film, pound it with a mallet until it is about 1.2 times of its original size and flat evenly..
3. Preparing the sauce. Squeeze the lemon, slice off a piece of lemon peel, and set it aside..
4. Combine the lemon juice, consommé soup, white wine, and plain flour in a bowl..
5. Remove the chicken from the cling film, season with salt and pepper, and lightly coat with the plain flour..
6. Pour the olive oil in a frying pan, and sauté both sides of the chicken over medium heat..
7. When the chicken is cooked through, remove from the frying pan..
8. Heat the same frying pan over low heat, add the butter, and sauté the finely chopped garlic..
9. Turn up the heat to medium heat, pour in the sauce ingredients from Step 3 all at once, and stir with a spatula until it thickens..
10. When the sauce is thickened, add the capers (roughly chop them if you like), and mix..
11. Place the sautéed chicken pack in the frying pan, and coat with the sauce..
12. Serve the chicken on a plate, spoon over the sauce, garnish with parsley (or lemon peel, or sliced lemon to taste), and it's ready..

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