Copycat Le Nonne Lemon Chicken

We are so proud of how this turned out, pretty darn near perfect. The recipe below includes the alterations I would make to make it even better (less butter and pound the chicken out just a tad thinner) but other than that I think we would be good competition.

Here is the recipe for the sauce first:

1/2 stick butter
3 T White Cooking Wine
1 T Capers
1 t. Caper sauce (just some of the sauce right out of the caper bottle)
Juice from two lemons (really get in there, you need every drop)

For the chicken, just pound out a chicken breast until it is about 1/8 inch thick (get it really really flat!) Then coat that with some flour. I used a frying pan and put enough oil in there just to coat the entire pan (about 3 Tablespoons) and heated that over medium heat. Once the oil was hot, I put the chicken breasts in. Do not flip until it looks completely white even from the top, that way you get a nice sear on the chicken. Then cook on the other side until it starts to develop a brown coating.

After the chicken was done, I simply put it in a serving bowl and dumped the sauce over it like you see in the photos above. That way the sauce had a little time to soak into the chicken while I seared the potatoes. I used the remaining oil to give them the brown sear, but I pretty much had them already cooked with the broccoli (I just tossed those in some water and let them boil together until they were soft, then I gave the potatoes a sear with the oil and added some salt, pepper and rosemary to them. With the broccoli, I just sprinkled a little salt on them and served).

Super easy, I was impressed, not too hard at all, and a big pay off for your taste buds. My next goal is to copycat the Pear Pasta....I will let you know if I succeed.