Double Lemon Chicken with Fried Capers
Prep time
Total time
Author: Monica
Recipe type: Main Dish
Cuisine: Italian
Serves: 4-5 servings
- 4 boneless, skinless chicken thighs with any extra fat removed (may substitute with chicken breasts if desired)
- 2 tablespoons olive oil for skillet
- ¼ cup olive oil
- juice of one lemon (3-4 tablespoons)
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped flat leaf parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon flour
- ½ cup chicken broth
- ¼ cup lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- salt and freshly ground black pepper to taste (I add about ¼ teaspoon salt)
- 2 tablespoons of unsalted butter (optional to finish the sauce at the end)
- 2 tablespoons capers
- 2 tablespoons olive oil
- See "Bet you had no idea you could...Fried Capers" recipe link above
- Marinate chicken
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Remove chicken from marinade and season lightly with salt and black pepper.
- Brown chicken until cooked through, 10-12 minutes total.
- Remove chicken and tent to keep warm while making sauce.
- In same skillet, with olive oil remaining in pan, add flour and stir until incorporated and bubbling.
- Add chicken broth and allow to boil to dissolve browned bits from the pan.
- Once sauce begins to thicken, add lemon juice, garlic and Dijon mustard stirring until sauce is well combined.
- Reduce heat to simmer and add butter now if desired. Stir into sauce until completely incorporated.
- Season with salt and pepper.
- Serve with fettuccine. I add the sauce directly to cooked fettuccine stirring to combine.
- Cut chicken into strips or bite size pieces and add to sauced fettuccine.
- Once plated, sprinkle with fried capers and garnish with lemon zest if desired.
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/01/06/double-lemon-chicken-with-fried-capers/
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