Double Lemon Chicken with Fried Capers

It’s time to pucker up!  If you have your own lemon tree, then you  have an abundance of lemons right now just waiting to be cooked with.  It is the perfect time to experiment with their tantalizingly tangy flavor.   I owe thanks for this inspiration to my mom who brought a bag of these yellow beauties to me over the holidays.

lemonsThank you mom!

So in honor of these amazing lemons we are going double duty with my Rock Your World Lemon Marinade as well as a lemon sauce that is unbelievable over fettuccine. And you definitely can’t forget to sprinkle with my Bet You had No Idea You Could…Fried Capers.

Rock your World Lemon MarinadeRock Your World Lemon Marinade.

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Double Lemon Chicken with Fried Capers
Author: 
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
  • 4 boneless, skinless chicken thighs with any extra fat removed (may substitute with chicken breasts if desired)
  • 2 tablespoons olive oil for skillet
Marinade
  • ¼ cup olive oil
  • juice of one lemon (3-4 tablespoons)
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped flat leaf parsley
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Sauce
  • 1 tablespoon flour
  • ½ cup chicken broth
  • ¼ cup lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste (I add about ¼ teaspoon salt)
  • 2 tablespoons of unsalted butter (optional to finish the sauce at the end)
Fried Capers
  • 2 tablespoons capers
  • 2 tablespoons olive oil
  • See "Bet you had no idea you could...Fried Capers" recipe link above
Instructions
  1. Marinate chicken
See "Rock Your World Lemon Marinade" recipe link above
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  2. Remove chicken from marinade and season lightly with salt and black pepper.
  3. Brown chicken until cooked through, 10-12 minutes total.
  4. Remove chicken and tent to keep warm while making sauce.
  5. In same skillet, with olive oil remaining in pan, add flour and stir until incorporated and bubbling.
  6. Add chicken broth and allow to boil to dissolve browned bits from the pan.
  7. Once sauce begins to thicken, add lemon juice, garlic and Dijon mustard stirring until sauce is well combined.
  8. Reduce heat to simmer and add butter now if desired. Stir into sauce until completely incorporated.
  9. Season with salt and pepper.
  10. Serve with fettuccine. I add the sauce directly to cooked fettuccine stirring to combine.
  11. Cut chicken into strips or bite size pieces and add to sauced fettuccine.
  12. Once plated, sprinkle with fried capers and garnish with lemon zest if desired.
YOU CAN EASILY STIR IN ALREADY COOKED ZUCCHINI, ASPARAGUS OR ARTICHOKE HEARTS TO COMPLETE THE DISH
Enjoy!