Chicken in Lemon Caper Sauce
Mediterranean pan dish with fresh acidity.
- 30 min
- 320 kcal / serving
- medium
- Protein
- 30.8 g
- Fat
- 15.4 g
- Carbs
- 9 g
Contains: milk, sulphites, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 chicken breast fillets
- 1 lemon
- 1 tbsp capers
- 100 ml white wine or broth
- 1 tbsp butter
- 1 tbsp olive oil
- Salt
- Pepper
Method
- Pat chicken breast fillets dry, season lightly with salt and pepper.
- Heat olive oil in a pan and sear the chicken breasts over medium heat until golden brown on both sides. Remove from the pan and set aside.
- Wash the lemon with hot water, zest some of the peel and squeeze the juice.
- Melt butter in the same pan, add capers and fry briefly.
- Deglaze with white wine or broth, add lemon juice and zest and let the sauce reduce briefly.
- Return the chicken breasts to the pan and let them cook in the sauce over low heat for 5–10 minutes until cooked through.
- Season with salt and pepper and serve with the lemon caper sauce, e.g. with potatoes or rice.
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