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Chicken with Lemon and Capers
by Sam Moody
serves: 2
  Serve over rice with green salad.
Ingredients:
  1 tablespoon   olive oil
  2   boneless chicken breasts
  1/3 cup   white wine
  1 tablespoon   lemon juice
  1 teaspoon   grated lemon zest
  1 tablespoon   capers
  2 tablespoons   chilled butter, cut into small pieces
Directions:
  Heat the ol in a heavy skillet over medium heat until hot but not smoking. Add teh chicken and cook for 4 minutes on each side, or until browned. Ramove the chicken from the skillet and keep warm.

Add the wine, lemon juice, lemon zest, and capers to the skillet. Bring to a boil, lower the heat, and simmer for 2 minutes, making sure to scrape up any brown bits from the bottom of the skillet. Whisk in the butter 1 piece at a time, and cook over low heat for 1 minute, or until heated through. Bour the sauce over the chicken and serve immediately.