Creamy Lemon Chicken with Capers
Rediscover capers in this rich and comforting one-pot chicken dish.
Ingredients
- 6 skinless chicken breasts, sliced and punded to even the thickness To pound chicken breast without a mallet, use a rolling pin, heavy skillet, or even a wine bottle (bottom of the bottle only). Place the chicken breast between two pieces of plastic wrap or parchment paper to prevent it from sticking and splattering, then pound gently but firmly, spreading the meat evenly. The goal is to make the thickest part of the breast the same thickness as the thinnest part.
- salt and freshly ground black pepper
- ¼ cup cornflour
- 3 tbsp olive oil
- 4 garlic cloves minced
- 1 small onion chopped
- 1 cup chicken stock
- juice of 1 lemon
- ½ cup coconut cream
- ¼ cup capers drained
- lemon wedges to serve, optional
- freshly chopped herbs to garnish optional
Instructions
Prepare the Chicken
- Season the pounded chicken breasts with salt and pepper. Place cornflour in a shallow dish. Dredge each chicken piece in the cornflour, shaking off any excess.
Sear the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken in batches, about 4 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
Make the Sauce:
- Lower heat to medium-low. Add the remaining tablespoon of oil to the same pan along with garlic and onion. Sauté for 2–3 minutes until softened.
- Deglaze and Reduce:
- Pour in the chicken stock and lemon juice. Scrape up any browned bits from the pan and bring the mixture to a boil over medium-high heat. Reduce by half, about 3 minutes.
- Finish the Dish:
- Stir in the coconut cream and capers. Return the chicken to the pan, reduce heat to low, and simmer for 2–3 minutes until warmed through. Adjust seasoning with salt and pepper.
Serve:
- Garnish with fresh herbs and lemon wedges, if desired. Serve warm.