Simple Cooking: Chicken with Lemon and Capers
By: Leah Rodrigues
Published: March 15, 2013

Chicken with Lemon and capers is a simple but delicious meal.  Sometimes you want to enjoy something fresh and wholesome and without fanfare - this dish is exactly that.  Chicken breasts are seared and then braised in white wine, rosemary, capers, and lemon wedges.  Serve this meal with a bright salad and fluffy rice.
Chicken with Lemon and Capers
Recipe Courtesy of Angel Loves Cooking
Ingredients:



600 g chicken breasts - boneless with skin
salt and pepper to taste
2 tablespoons olive oil
30 g butter
2 twigs fresh rosemary or 1 large pinch dried rosemary
1/3 cup Martini Bianco
2-3 tablespoons freshly squeezed lemon juice
2-3 slices ​​lemon, optional
1-2 tablespoons capers
 
Directions:








   
Pre-heat oven to 180C or 160C with a fan.


   
Wash chicken breasts and dry over kitchen paper.


   
Sprinkle evenly all over with salt and pepper to taste.


   
In a heavy bottom pan with removable handle (or other suitable baking pan) heat the olive oil on medium heat and place the chicken breasts, skin side down.


   
Add the butter and rosemary and fry for a minute or two.


   
Turn the breasts and fry for another minute or two.


   
Add the martini, lemon juice, lemon slices (optional) and capers.


   
Bake in preheated to 180C and 160C with a fan oven for 10 to 12 minutes.


   
Serve over pasta or with fresh salad and sprinkle with the sauces from baking roght brfore serving.

Pre-heat oven to 180C or 160C with a fan.


     
Wash chicken breasts and dry over kitchen paper.


     
Sprinkle evenly all over with salt and pepper to taste.


     
In a heavy bottom pan with removable handle (or other suitable baking pan) heat the olive oil on medium heat and place the chicken breasts, skin side down.


     
Add the butter and rosemary and fry for a minute or two.


     
Turn the breasts and fry for another minute or two.


     
Add the martini, lemon juice, lemon slices (optional) and capers.


     
Bake in preheated to 180C and 160C with a fan oven for 10 to 12 minutes.


     
Serve over pasta or with fresh salad and sprinkle with the sauces from baking roght brfore serving.