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Lemon Chicken with Capers & Pine Nuts




Source of Recipe


cajungrocer


List of Ingredients




LEMON CHICKEN WITH CAPERS AND PINE NUTS

1/4 cup pine nuts
2 whole chicken breasts (about 10 ounces each), boned and split in half with skin attached
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
1-1/2 tablespoons fresh lemon juice
1 tablespoon capers
3 tablespoons unsalted butter



Recipe



Preheat the oven to 400 F. Spread the pine nuts on a baking sheet and toast in the oven until golden brown, about four minutes. Set aside to cool. Gently pound each chicken breast between two sheets of waxed paper until evenly flattened. Season with salt and pepper. In a large skillet, heat the olive oil over medium-high heat and add the chicken breasts, skin-side down and cook until golden brown., about five minutes. Turn the breasts over and cook for about three minutes, or until all the pink disappears.

Arrange the chicken on a large warmed platter. Cover loosely with foil to keep warm. Pour off the fat from the skillet. Add the wine to the skillet and bring to a boil, scraping any brown bits from the bottom of the pan. Cook over high heat for about three minutes. Add the lemon juice and capers. Remove from the heat and whisk in the butter, one tablespoon at a time. Pour this over the chicken and sprinkle with the pine nuts. Serve with steamed broccoli. Yield: 4 servings.