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Chicken Breasts in Lemon-Caper Sauce
(recipe, Anna Conley)
cobbled together from a few different recipes, to make use of ingredients I am likely to have in the house. A very lemony sauce that doesn't look as bright as it tastes.
- 4 boneless, skinless chicken breast halves
- Salt to taste
- freshly ground black pepper
- 5 Tbsp. olive oil for frying
- Fresh garlic to taste, chopped finely (I used four cloves and the lemon very much overshadowed any garlic flavor.)
- 1 cup low-sodium chicken broth
- ½ cup white wine
- ½ cup Greek Yogurt
- 2 Tbsp. capers (I use the kind packed in salt and reduce all other salt in the recipe)
- ¼ preserved lemon, sliced thinly and the quarter slices cut into ⅛th slices. (See http://www.culinate.com/recipes/collections/Culinate+Kitchen/Basics/preserved_lemons for instructions.)
- Fresh parsley and/or dill
- Season chicken with pepper (and salt if using.) Heat oil in skillet over medium heat. Place chicken in skillet and increase heat to medium high. Cook, turning frequently, until browned on all sides, about five minutes. Reduce heat to medium and cook 5-7 minutes, until meat is cooked through. Remove chicken to a warmed serving platter and cover with foil.
- Increase heat to high. Add chopped garlic to the pan and cook for a few seconds, until fragrant. Add broth and wine and scrape to loosen the brown bits from the pan. Add lemon and cook until reduced by about half. Whisk in the yogurt and cook until it nearly reaches sauce consistency. Stir in capers. Allow to cool slightly, to thicken it.
- Pour over chicken, garnish with herbs. Serve.