Lemon Caper Chicken

This chicken: oh. my. gosh! Okay, big flavor with just the right amount of lemony tang and bright capers liven a rich buttery sauce over juicy, seared chicken will make this easy dish easily one of your go-to meals. Summer just gives me that feeling of wanting to eat lighter, brighter things without feeling too heavy. I'd call this chicken kinda-piccata but when I shared with a (partially trained, cough cough) chef, he said piccata is usually a creamier sauce. Meh, who knows? But I liked it! I searched online and this recipe was the closest to what I was aiming for but I left out the flour to make this keto-friendly. Pair this with Pan Grilled Zucchini for extra oomph! Or serve it with buttery noodles or rice, whatever you do, this will be the star of your plate and have you craving more. Don't say I didn't warn you!

Ingredients:

4 boneless, skinless chicken breasts

1 Tablespoon olive oil

1 teaspoon Smoked paprika

1/4 teaspoon salt 

1/2 teaspoon ground pepper

3 cloves garlic, minced

1 Tablespoon capers in white wine

1 cube of chicken bouillon dissolved in 2 Tablespoons warm water

juice of 2 lemons

2 Tablespoons butter, Kerrygold has a rich flavor

Saffron for garnish

Supplies:

Large skillet

Spatula or tongs 

Knife 

Cutting board

Measuring spoons

Small whisk

Small bowl

Directions:

Season both sides of chicken breasts with salt, pepper and smoked paprika. Heat olive oil in skillet on medium heat. Place chicken in pan and cook until internal temp reaches 165 degrees, about 6 minutes on each side and you have a good sear. Lower heat and add minced garlic and capers, and stir for 30 seconds to a minute until fragrant. Scrape the fond on the bottom of the pan and add the chicken bouillon with water and lemon juice. Continue to simmer until liquid reduces by half, spooning sauce over the chicken. After sauce is reduced, add butter and stir until thickened. Serve by pouring sauce over chicken. Garnish with saffron.

Tips:

Substitute the chicken bouillon in water with chicken stock. Watch the amount of salt used in seasoning the chicken as it can become over-salted as the stock or bouillon reduces.