Lemon Chicken with Caper-Shallot Sauce

The versatile pan sauce is also delicious with sautéed white fish or pork loin cutlets. In this dish, the butter adds flavor and aids in the browning of the chicken. But because it may burn, we combined it with a small amount of olive oil.

Ingredients:

1/2 of a small shallot
1 boneless skinless chicken breast half (8 to 10 ounces)
1/4 teaspoon salt
1/8 teaspoon lemon-pepper blend
1 teaspoon butter
1/2 teaspoon pure olive oil
1/3 cup dry white wine or canned reduced-sodium chicken broth
1/2 teaspoon grated lemon peel
1 tablespoon fresh lemon juice*
1 teaspoon capers, rinsed and drained

* If using chicken broth instead of wine, increase lemon juice to 2 tablespoons.

Instructions:

1. Cut shallot into thin, lengthwise slivers, then cut crosswise in half. Set 2 tablespoons aside for sauce. Reserve remaining shallot for another use.
2. Place chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken to 1/4-inch thickness. Remove and discard plastic wrap; rinse and pat chicken dry with paper towels. Sprinkle both sides of chicken evenly with salt and lemon-pepper. Cut chicken crosswise in half.
3. In a medium nonstick skillet, melt butter with oil over medium-high heat. Add chicken; sauté for 2 minutes. Turn chicken over. Sauté for 2 to 3 minutes or until an instant-read thermometer inserted near the center reads 165° F. Transfer chicken to 2 dinner plates; loosely cover with foil to keep warm.
4. Remove skillet from heat. Carefully and slowly pour in wine and lemon juice. Add shallot; return skillet to medium-high heat. Cook and stir to remove bits from bottom of skillet, and reduce liquid by about half. Remove from heat.
5. Stir in capers and lemon peel. Serve sauce over chicken.

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Prep Time:

Start-to-Finish Time: 20 minutes
Yield: 2 servings