Lemon Chicken

with Capers and Pine Nuts

serves 4

One of Nicole's favorites. This recipe can easily accommodate skinless chicken breasts, just be careful not to overcook the chicken when you saute it.


1/4 cup pine nuts
2 whole chicken breasts with skin
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
1-1/2 tablespoon fresh lemon juice
1 tablespoon capers
3 tablespoons unsalted butter


Preheat the oven to 400 degrees
Toast pine nuts in the oven or in a skillet until light brown. Set aside.
Gently pound each chicken breast between 2 sheets of waxed paper until evenly flattened, about 1/4 inch thick.
Season with salt and pepper
In a large skillet, heat the olive oil over moderately high heat until almost smoking.
Add the chicken breasts , skin side down and cook until golden brown, about 5 minutes.
Turn the breasts over and cook until white throughout but still moist, about 3 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 up any brown bits from the bottom of the pan.
Cook over high heat until reduced by half.
Add the lemon juice and capers.
Remove from the heat and whisk in the butter, one tablespoon at a time.
Pour any accumulated juices into the sauce. Pour the sauce over the meat and sprinkle with the toasted pine nuts.