Serve this dish with a side vegetable or a salad. Pair with a glass of Chardonnay wine! Its no wonder why its a favorite in our home and we hope it will be in yours too!
Here’s a Tip: If you enjoy more liquid to your sauce, just add some chicken broth to the skillet along with the wine and lemon. Freeze any remaining for future dinner or lunch.
Chicken Smothered in White Wine- Lemon and Capers
- 2 pounds thin chicken cutlets- cut in halves
- 1/4 cup of olive oil
- 2 Tbsp. smart balance butter
- 1 cup all-purpose flour, or whole wheat flour
- 3 Tbsp. capers- rinsed
- 1 + 1/2 cups white wine
- 1 lemon – juiced
- fresh ground pepper
- salt to taste
- low-sodium chicken broth (optional)
First, cut each chicken cutlet into half pieces and place them into a bowl, lightly salt chicken pieces, set aside. In a large plate, add the flour for dipping.
Using a large skillet, and on medium heat, heat olive oil and butter. Take each piece of chicken cutlet and lightly coat both sides with flour.
Then place the chicken one by one into the skillet with oil and butter. Saute’ for about 2 minutes on each side, or until lightly brown. The cutlets will cook very quickly. No need to over cook them.
Take a large serving platter and transfer the chicken one by one as they brown.
You may add 1 tablespoon of capers to the skillet to flavor the chicken while cooking.
Continue cooking chicken until the all the pieces of chicken are cooked.
Then return all the cooked chicken back into the very same skillet.
Reduce the heat to LOW.
Add wine, capers, lemon juice and black pepper and COVER.
Simmer for about 5 minutes, until the sauce has reduced and thickened. Turn off heat. If you prefer more liquid to the sauce, just add 1/3 cup of chicken broth to the chicken while simmering.
Add salt to taste. Transfer chicken with sauce onto a serving platter and serve!
It goes very quickly !
Serves 6 to 8