Friday, May 14, 2010

Lemon Chicken with Caper Sauce

I've always made some version of Lemon Chicken.  Everything from supper quick and easy to restaurant quality, there are dozens and dozens of easily accessible recipes.  I've experimented with and modified many of them.

Last night, I just wanted to play and feel good.  I didn't really have the time to do it, so we ate late.  Poor patient husband.  He came down sniffing the air, like usual and I knew I was likely 30 minutes off.  He said "I'm hungry and that smells great."  Then he waited, well not that patiently.  And ate more than half of it.  Sorry dear.

Lemon Chicken w/ Caper Sauce
4 bone in chicken thighs, skin removed
1/2 sage
1/4 salt
3 T. Flour
1/8 t. freshly ground pepper
1/2 c. cream
1 T. olive oil
2 T. butter
1 large garlic clove minced
1 large lemon, jested and juiced
1/2 c. white wine
1/2 c. cream.
1 T. capers, drained and chops 
8 oz pasta,  cooked, drained, add a little oil and toss

Combine sage, salt, flour, and pepper in one pie plate. 
Put 1/2 c. cream in another.  Roll each piece in cream, then in flour mixture. 

Heat olive oil in a large skillet.  Place chicken skillet and cover, cooking at medium high. 

A few minutes into cooking, use a fork to make sure the chicken isn't sticking to the skillet or loosening it.  In about 10 minutes (more or less depending upon size or thickness of pieces), turn each piece over when the chicken is well browned.  Continue cooking as the other side browns.  Keep covered most of the time and loosen with a fork as needed.

When chicken is well browned on both sides, remove the chicken.  Add the butter with a whisk, move it around as it melts.  Scrap the bottom of the pan to loosen any residue from the chicken.  There is a lot of flavor there. 

Start the pasta cooking here.  Also, add the lemon juice, garlic, zest and wine to the melted butter in the skillet and stir as it heats.  As it starts to simmer add the cream and whisk.  Make sure everything is well combined and isn't sticking to the pan.  Add the capers. 

Return the chicken to the pan and reduce the heat to medium low and cover.  
When pasta is cooked and drained, turn it into a serving dish.  Put chicken pieces on top of pasta and pour sauce over top.  Yum.  



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