Feeding a bunch of friends and short on time? Weeknight family dinner but still want to knock their socks off?
May I suggest this, Lemon Chicken in a Creamy Caper and Mushroom Sauce. Not only a beautiful meal served “family style”, but the recipe is easy to double and freeze. Pairs nicely with pasta or rice, or even just a salad on the side. Like things a bit spicy? The cream sauce can be turned up, heat wise, by adding crushed red pepper flakes to the shallots and mushrooms while sautéing.
I tend to pair this creamy, tangy chicken with fettucine, a glass of Sauvignon Blanc and rustic, crusty bread.
Here’s what you’ll need:
Ingredients:
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4 boneless, skinless chicken breast
halves, lightly pounded and dusted in all purpose flour
2 tablespoons of fresh lemon juice
1 whole lemon, sliced
salt & pepper
1 large or 2 small fresh garlic cloves, finely minced
2 tablespoons of olive oil
2/3 cup of white wine
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1 pound of mushrooms, cleaned and sliced
1 medium/large shallot, peeled and finely diced
3 tablespoons of butter
3/4 cup of heavy cream
3 tablespoons of capers, drained and rinsed
small bunch of fresh parsley, italian flat-leaf, roughly chopped
1 pound freshly cooked fettucine
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Directions:
| 1. | Season chicken breasts with salt and pepper and lightly dust with flour |
| 2. | Melt 1 tablespoon of butter and a tablespoon of olive oil in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until golden brown, about 5-7 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken from the pan, place on to a warm serving platter, and cover with foil. |
| 3. | Return skillet to stove, and increase heat to high. Add diced shallot, mushrooms, garlic, red pepper flakes, remaining butter and oil, saute. Add white wine, stir until you have released all the “goodness” at the bottom of the pan (add more or less wine for desired consistency. Whisk in heavy cream, whisking continuously until cream reduces and thickens, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, add parsley. Garnish with a spritz of lemon juice and sliced lemons, serve over fettucine. |
Enjoy!
Cook Something! RVA 