Sole Chicken
Transform your weeknight dinner routine with this elegant yet effortless recipe for Sole Chicken, where juicy, golden-brown chicken breasts are elevated by a vibrant lemon-caper sauce. Perfectly seasoned and lightly dredged in flour for a crisp exterior, the chicken is pan-seared to perfection before being nestled into a rich pan sauce made with dry white wine, savory chicken broth, and a bright squeeze of fresh lemon juice. Aromatic shallots and garlic add depth, while briny capers and a sprinkle of fresh parsley bring a sophisticated, zesty finish. Ready in just 40 minutes and served over mashed potatoes, rice, or steamed vegetables, this dish is as versatile as it is delicious—ideal for weeknights or special occasions. Whether you're entertaining or enjoying a cozy meal at home, Sole Chicken promises to impress.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small, finely chopped shallot
- 2 minced garlic cloves
- 0.5 cups dry white wine
- 0.5 cups chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons, chopped fresh parsley
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess flour.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until the butter is melted and the mixture is hot.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and fully cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and cook until melted. Add the finely chopped shallot and minced garlic, cooking for 1-2 minutes until softened and fragrant.
Deglaze the skillet by adding the dry white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2 minutes.
Add the chicken broth, fresh lemon juice, and capers to the skillet. Simmer for 3-4 minutes, allowing the sauce to reduce slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to reheat the chicken and meld the flavors.
Sprinkle the dish with freshly chopped parsley before serving. Serve warm with your choice of side dishes, such as mashed potatoes, steamed vegetables, or rice.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 3574 mg | 155% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.0 g | ||
| Protein | 223.6 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
