My Lemon and Caper Chicken recipe came from a love for chicken piccata. Chicken piccata is not a light food however, and I did not need the breading. To cut some of the calories, I found this is just as good without the traditional flour dredging. I serve this with rice and roasted vegetables. I prefer long grain and wild rice because the nuttiness goes well with the citrus in the chicken. The roasted vegetables are very good when you add salt, pepper, and a little garlic.
My recipe is simple and satisfying.
Boneless, skinless chicken breast - 4 oz for each serving
2 tbsp of butter
1/2 cup white wine
Lemon juice - 1 small lemon juiced or 1/4 cup lemon juice
1/2 cup of capers drained and rinsed
1 tbsp of oregano
1 tsp of garlic
1/2 tsp sea salt
1/4 tsp black ground pepper - or to taste
olive oil cooking spray
Coat a non-stick pan with olive oil cooking spray add the butter and melt it. Slice the chicken breasts into medallions. Add them to the pan and cook them until almost all the pink is gone. Add the lemon juice, white wine, capers, and spices. Cook for another 15 minutes.
