• 1/4 cup pecan pieces
  • 2 whole chicken breasts (about 10oz each), boned and split with skin attached
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 1/2 tablespoon fresh lemon juice
  • 1 tablespoon capers
  • 3 tablespoon unsalted butter


Lemon Chicken with Capers and Pecans
Makes 4 Servings

Preheat the oven to 400 degrees F. Spread the pecans on a baking sheet and toast in the oven until golden brown, about 4 minutes. Remove from the oven and set aside to cool.

Gently pound each chicken breast between two sheets of plastic wrap until evenly flattened. Season with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat and add the chicken breasts, skin-side down and cook until golden brown, about 5 minutes. Turn the breasts over and cook until the juices run clear, 3 to 5 minutes.
Arrange the chicken on a large warmed platter. Cover loosely with foil to keep warm. Pour off the fat from the skillet. Add the wine to the skillet and bring to a boil, scraping any brown bits from the bottom of the pan. Cook over high heat for 3 minutes. Add the lemon juice and capers. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Pour this over the chicken and sprinkle with the pecans. Serve immediately.

Recommended side dish:
Click here to see Orange Praline Sweet Potatoes side dish.