Recipe Detail

Lemon Caper Chicken

Servings: 4 servings

4 boneless skinless chicken breasts

4 Tbsp Spectrum Organics olive oil, divided

1/4 cup Arrowhead Mills Brown Rice Flour or White Rice Flour

Hain Pure Foods Sea Salt and pepper to taste

3 green onions, chopped

1 tsp minced garlic (about 2 cloves)

1/2 cup dry sherry

1/4 cup freshly squeezed lemon juice

4 Tbsp capers, drained and rinsed

2 Tbsp unsalted butter

Pound the chicken breasts to an even thickness—about 1/2 inch is good. If you don't have a meat tenderizer, you can use any other heavy, manageable object, like an iron skillet.
Put enough olive oil into a large skillet to coat the bottom of the pan. This will probably require about 2 tablespoons. Heat the oil over medium-high heat.
Dredge the chicken breasts in flour and season the chicken with salt and pepper.
Brown the chicken, about 3 minutes on each side. If your pan isn't big enough, you may need to do this in a couple of batches. Make sure you have enough oil in the pan at all times (you'll probably have to add another tablespoon of oil during cooking.) Transfer the chicken to a warm serving platter and cover it with foil.
Clean the pan to get the residual flour out, or use a new skillet. Reduce the heat to low and add the rest of the olive oil to the skillet. (you should have about 1 tablespoon left) Add the green onion, garlic, chicken broth, sherry, lemon juice, and capers. Turn the heat up to medium-high and simmer until the liquid has reduced to half (about 5 minutes)
Tilt the pan so the liquid pools on one side, and whisk in the butter until the sauce is smooth. Pour the sauce over the chicken breasts and serve immediately.