A fresh and invigorating flavor is what this version of “Chicken Francese” is all about. The silky and smooth texture of the sauce will cause your eyeballs to pop out of its sockets with delight. You will want to savor the succulent taste in your mouth forever. Eating second servings is guaranteed.
After several tests, this version of the Chicken Breasts in Creamy Capers Lemon Wine Sauce packs the right combination of the zesty lemon, tantalizing Chardonnay and salty capers. The original recipe has truly evolved – it went from too much wine flavor and at times too lemony to the chicken being too bland. Some of the changes that really make me proud of this current version are the ratio of wine to lemon juice, addition of paprika, elimination of dipping the breasts in egg wash before flouring and addition of a bit of cornstarch – creating the lightly creamy sauce. My husband described this dish as simply “Slamming.” This chicken dish has “Swag.” Enjoy.
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Chicken Breasts in a Creamy Capers Lemon Wine Sauce
A quick and easy stovetop chicken fit for a gourmet weekend dinner or for a special weekday treat.
- 2 pounds thin sliced skineless chicken breast (about 8 slices)
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 cup flour (for lightly coating the chicken)
- 3 – 4 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1/2 cup white wine
- 1 cup chicken broth
- 2 lemons (1 zested and juiced, 1 sliced into 8 pieces)
- 4 tablespoons capers rinsed
- 3 teaspoons cornstarch
- 4 tablespoons cold tap water (Desolve the corn starch in the water)
- 3 tablespoons cold butter
Rinse chicken breast and pat dry with paper towels. Season chicken with the salt, black pepper and paprika.
Add the flour to a plate.
In a 6 quart saute pan, heat 2 tablespoons olive oil over medium high heat.
Dredge the chicken breast in the flour, shaking off any excess flour. Cook the chicken in the hot oil for 4 to 6 minutes total (2 to 3 minutes per side) until lightly brown. Set aside.
Note: I cook the chicken in two batches. Add 1 tablespoon olive oil if needed after the first batch. If the pan is overcrowed the breasts will release liquid as opposed to lightly browning).
Reduce the heat to medium. In the same pan, add 1 tablespoon olive oil. Add garlic, capers and parsley. Saute 1 to 2 minutes.
Add wine and cook until reduced to half – about 2 minutes.
Add lemon juice and zest and chicken broth. Bring to a boil.
Add butter, one tablespoon at a time.
Note: wait until each batch of butter is fully melted. The sauce will start to look a little creamy.
Add the diluted cornstarch water and stir – the sauce will start to thicken. Reduce the heat to medium low.
Note: If you diluted the cornstarch ahead of time, you may need to stir it before adding it to the pan.
Add back the chicken breasts in a single layer, coating each side in the sauce. Cover the pan with a tight lid and cook for 15 minutes.
Plate, garnish with lemon slices and serve with pasta or a side of vegetables. Enjoy.