Chicken in Lemon Butter Caper Sauce
Chicken in Lemon Butter Caper Sauce - restaurant-quality dinner in 30 minutes! You'll be blown away after one bite! Lightly breaded chicken pan sautéed and served over pasta with a quick homemade lemon butter caper sauce made from butter, onion, garlic, lemon, white wine, and capers. You won't believe how easy this is to make! It is a family favorite!
Ingredients
- 4 boneless skinless chicken breast halves ((or use cutlets))
- 2 Tbsp grated Parmesan cheese
- ⅓ cup all-purpose flour
- salt and pepper
- olive oil
- 8 -oz angel hair pasta, (cooked and drained)
- 12 Tbsp cold unsalted butter, (cut into 1⁄2-inch pieces, divided)
- 2 Tbsp finely chopped yellow onion
- 2 garlic cloves, (minced)
- ⅓ cup Pinot Grigio wine (I used Cavit)
- 3 Tbsp fresh lemon juice
- kosher salt
- pepper
- 1/4 cup capers, (rinsed)
Directions
- 1
Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
- 2
Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
- 3
Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta.