Ingredients
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6 medium boneless skinless chicken breasts, cut into cubes
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olive oil
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2 tablespoons garlic butter (I use Land O'Lakes)
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2 tablespoons garlic, minced or 1 tablespoon garlic paste
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3 cups chicken stock
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1/3 cup heavy cream
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1 cup dry white wine
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1/4 cup lemon juice (to taste)
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2 tablespoons capers, drained and chopped
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1 tablespoon fresh parsley, chopped
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1 1/2-2 tablespoons lemons or 1 1/2-2 tablespoons vinegar
Instructions
- In a nonstick skillet, heat olive oil over med high.
- Stir in garlic butter until melted.
- Add chicken.
- Cook 5 min to brown, then reduce heat to med.
- Turn chicken and cook about 4-5min more until juice runs clear when pierced.
- Transfer chicken to a warm dish.
- Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
- In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
- Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
- Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.
- Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
- **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
- Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.