Source: Joy of Cooking
Rating: 10/10
Prepare the chicken as in Sauteed Boneless Chicken Breasts.
After preparing sautéed chicken, keep warm in a 200F oven.
Remove all but about 1 tbsp of the fat in the skillet. Heat the remaining fat over medium heat and add the shallots. Cook, stirring, until wilted, about 1 minute.
Increase the heat to high and add chicken stock. Bring to a boil, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits.
Add lemon juice and capers. Boil until the sauce is reduced to about 1/3 cup, 3 to 4 minutes. Add any accumulated chicken juices and reduce again to 1/3 cup.
Remove from the heat and swirl in butter.
Pour the sauce over the chicken and serve immediately.
Ingredients
Directions
After preparing sautéed chicken, keep warm in a 200F oven.
Remove all but about 1 tbsp of the fat in the skillet. Heat the remaining fat over medium heat and add the shallots. Cook, stirring, until wilted, about 1 minute.
Increase the heat to high and add chicken stock. Bring to a boil, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits.
Add lemon juice and capers. Boil until the sauce is reduced to about 1/3 cup, 3 to 4 minutes. Add any accumulated chicken juices and reduce again to 1/3 cup.
Remove from the heat and swirl in butter.
Pour the sauce over the chicken and serve immediately.