Lemon-Infused Sautéed Chicken Breasts with Capers
Experience a burst of flavor with this Lemon-Infused Sautéed Chicken Breasts recipe! Inspired by the iconic Buca Di Beppo, this dish combines tender chicken breasts with a zesty lemon and white wine sauce, enriched with creamy butter and briny capers. Perfect as a main dish for a dinner party or a cozy family meal, it's simple yet elegant. Serve with a side of vegetables or pasta to soak up the delightful sauce.
2
Servings
350
Calories
8
Ingredients
Ingredients
Chicken Breasts
2 (boneless, skinless (about 3/4 lb total))
Salt
to taste (seasoning)
Flour
1 cup (for dusting)
Olive Oil
1/4 cup (for sautéing)
White Wine
1/4 cup (for sauce)
Lemons
4 (3 juiced and 1 cut into wedges for garnish)
Unsalted Butter
4 ounces (softened)
Capers
2 tablespoons (for sauce)
Instructions
1
Juice three lemons, straining through a fine sieve to remove pulp and seeds. Cut the fourth lemon into wedges for garnish.
2
Heat olive oil in a 12-inch sauté pan over medium-high heat until hot.
3
Pat the chicken breasts dry with paper towels and pound them to an even thickness of about 1/4 inch for uniform cooking.
4
Season both sides of the chicken breasts lightly with salt, then dust them in flour, shaking off any excess.
5
Carefully place the chicken in the sauté pan, and sauté until golden brown, about 4-5 minutes per side, ensuring both sides are cooked through.
6
Once browned, pour in the white wine and freshly squeezed lemon juice. Continue cooking for 2-3 minutes, allowing the liquid to reduce by half.
7
Once the sauce has thickened slightly, remove the chicken from the pan and set aside. Use a knife to ensure the chicken is no longer pink in the center; if needed, place it in a preheated 400°F oven for an additional 5 minutes.
8
Turn off the heat and add the softened butter to the remaining sauce in the pan, stirring with a rubber spatula until melted and combined.
9
Stir in the capers and taste the sauce, adjusting seasoning if necessary.
10
Return the chicken to the pan, coating each piece thoroughly with the lemon-caper sauce. Serve garnished with lemon wedges.
Nutrition Information
22.5g
Fat
19g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
How many servings does the Lemon-Infused Sautéed Chicken Breasts recipe yield?
This recipe yields 2 servings.
How many calories are in one serving of this chicken dish?
There are approximately 350 calories per serving.
What is the protein content per serving?
Each serving contains 25g of protein.
How many lemons are needed for this recipe?
You will need 4 lemons: 3 for juicing and 1 to be cut into wedges for garnish.
What should the chicken's thickness be for uniform cooking?
The chicken breasts should be pounded to an even thickness of about 1/4 inch.
What type of wine is recommended for the sauce?
The recipe calls for 1/4 cup of white wine.
How much butter is required for the lemon-caper sauce?
The recipe requires 4 ounces of softened unsalted butter.
What size sauté pan is recommended?
A 12-inch sauté pan is recommended for this recipe.
What should I do if the chicken is still pink in the center after sautéing?
If the chicken is not cooked through, place it in a preheated 400°F oven for an additional 5 minutes.
When should the butter be added to the sauce?
Turn off the heat before adding the softened butter to the sauce to ensure it melts and combines properly.
How long should I sauté each side of the chicken?
Sauté the chicken until golden brown, which typically takes about 4-5 minutes per side.
How much olive oil is used for sautéing?
You will need 1/4 cup of olive oil.
What is the purpose of straining the lemon juice?
Straining the juice through a fine sieve helps to remove pulp and seeds.
How much flour is needed for dusting the chicken?
The recipe uses 1 cup of flour for dusting the chicken breasts.
What amount of capers is added to the sauce?
Stir in 2 tablespoons of capers to the sauce.
Is the butter salted or unsalted?
The recipe specifies using unsalted butter.
What is the total fat content per serving?
Each serving has 22.5g of fat.
How many carbohydrates are in this dish?
There are 19g of carbohydrates per serving.
What are the recommended sides for this meal?
It is suggested to serve this dish with a side of vegetables or pasta.
What restaurant inspired this recipe?
This dish is inspired by the iconic Buca Di Beppo.
Should the chicken be seasoned before or after dusting with flour?
Season the chicken breasts lightly with salt first, then dust them in flour.
How much should the liquid reduce after adding the wine and lemon juice?
Allow the liquid to reduce by half, which should take about 2-3 minutes.
Is the chicken skin-on or skinless?
The recipe calls for boneless, skinless chicken breasts.
What is the weight of the chicken used?
The recipe uses about 3/4 lb total of chicken breasts.
Can I use any type of spatula to stir the butter into the sauce?
The instructions recommend using a rubber spatula to stir in the butter.
What is the primary flavor profile of this dish?
The dish features a zesty lemon and white wine sauce with briny capers.
Is it necessary to pat the chicken dry?
Yes, you should pat the chicken breasts dry with paper towels before pounding and seasoning.
What cuisine style does this recipe fall under?
This recipe is categorized as Italian cuisine.
How many ingredients are in this recipe?
There are 8 main ingredients used in this recipe.
When do I return the chicken to the pan?
Return the chicken to the pan after the butter and capers have been incorporated into the sauce to coat each piece.