Chicken with Lemon

I went crazy over this recipe! It really tastes restaurant genuine. This may have been my first time using flour to dredge chicken and I'll surely be trying it more in the future! I loved it so much that after making it for someone else's dinner, I ran home and whipped up a batch for my own dinner and served it over...(you guessed it) spaghetti squash. Omg, awesome and filling! I was definitely satisfied and there was no snacking after dinner this night.

 

1 lb boneless, skinless chicken breasts
Salt and pepper, to taste
Flour, for dredging
2 Tbsp olive oil

2 garlic cloves, whole
1 Tbsp capers
1 cup white cooking wine
1 1/2 tbsp unsalted butter
zest and juice of 1 lemon
1 Tbsp chopped fresh parsley

1 Tsp onion powder

 

Recipe Adapted from The Recipe Club

Cut your chicken into bite sized pieces, you can do this right in the package it comes in. Coat the chicken in enough flour just to cover it. Add salt and pepper to taste.

 

In a saucepan, heat up oil on medium heat. Add the garlic and capers and cook for a minute or two. Add the chicken, browning on all sides. You will see the "sauce" start to thicken naturally as the dredged chicken makes it's own roux! Add the remaining ingredients, cooking for an additional 5 minutes or so. The sauce should be thick and look creamy. If you don't want someone to mistake a garlic clove for a piece of chicken and get a big surprise, find the cloves and smash them at this point and then mix thoroughly.

This can be served over almost anything and it will taste great. The flavors are very bold. Throw it over pasta or mashed potatoes if you are in the mood for carbs.