Monday, November 5, 2007
Chicken with Lemon Caper Cream Sauce
I kind of experimented and made this recipe up to copy a dish I loved from a restaurant. I served it with a simple side dish of pasta and steamed vegetables.
4 chicken breast tenderloins, pounded to 1/4 in. thick
2-3 T. butter
2 Tbs. minced shallots
1/2 c. heavy cream
3/4 c. chicken broth or stock, depending on which you like
Season chicken with salt and pepper, and saute in pan with butter until chicken is done, about 4 minutes on each side. Remove from skillet, set aside and keep warm. Add shallots to skillet and cook until they are transparent. Stir in 3/4 c. chicken broth. and bring to a boil. Cook until liquid reduces by half (this reduction intensifies flavor). Stir in cream, and stir over med. heat until cream begins to boil. Turn off heat, and stir in lemon peel, juice, and capers. Pour over chicken.