Lemon Chicken with Capers
Makes 4 servings
This dish comes together in about 10 minutes, so have all your ingredients ready. Peter Mondavi Jr. notes, “The citrusy notes in our Charles Krug Napa Valley Sauvignon Blanc and Chardonnay match the lemony notes in the sauce.” A touch of saltiness from the capers keeps everything in balance.
4 chicken breasts (if breasts are thicker than 1/2” thick at the thickest part, cut them in half horizontally with your knife parallel to your cutting board into two thinner “cutlets” so they cook more evenly)
1/4 cup flour
4 Tbsp olive oil
1/2 cup Charles Krug Winery Napa Valley Sauvignon Blanc or Chardonnay
1 garlic clove, minced
1 cup chicken broth
Juice of 1 lemon (2-3 Tbsp)
2 Tbsp capers, drained
4 Tbsp cold butter, sliced into 4 pieces
Fresh lemon slices
Chopped fresh Italian parsley for garnish
Season the chicken breasts generously on both sides with salt and pepper, and allow to rest while preparing the other ingredients.
When everything is ready, dust the chicken breasts with flour, shaking off the excess. In a large skillet, heat olive oil over medium to medium high heat. Add breasts and cook for 2-3 minutes on one side, flip the breasts over, cover pan and cook the other side for 1-2 minutes. Transfer the breasts to a warm plate and cover partially with the pan lid. Pour off most of the fat and return the pan to the heat.
Add the wine and minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, stirring occasionally. Add chicken broth, lemon juice, and capers and simmer for 3 to 5 minutes, until liquid is reduced to about 1/4 cup. Remove from heat and quickly whisk in butter, whisking constantly until melted. Add lemon slices, pour sauce over chicken and serve.
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