Californian, Poultry, Wine

Lime Caper Wine Sauce Chicken

Lime-Caper Wine Sauce Chicken

This dish goes wonderfully with a chilled Chardonnay or dry Reisling.

  • 2 heaping tablespoons all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed rosemary
  • 1/2 cup chicken broth
  • juice of 1 lime
  • 1 tablespoon capers, plus more for serving, drained
  • 1 pound chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic
  • 1/2 cup dry white wine
  • 1 teaspoon butter
  1. In a bowl mix flour, salt, pepper and rosemary.
  2. In another bowl mix broth, lime juice and capers.
  3. Dredge chicken in flour.
  4. In a large skillet heat oil to medium-high and cook chicken 5-6 minutes per side until cooked through. Remove chicken to a plate and set aside.
  5. In the same skillet and add the broth, lime juice and caper mixture and bring to a boil. Then add white balsamic and wine, bring to a simmer again and reduce for 8 minutes.
  6. Add butter and the chicken and heat through 1 to 2 minutes.

Serve chicken topped with wine sauce and capers.


7 thoughts on “Lime Caper Wine Sauce Chicken

  1. Thank you – you just solved tonight’s cooking dilemma.

    Posted by dianeskitchentable | November 13, 2012, 2:30 pm
  2. This sounds delicious! I’m going to try it without capers…I’m weird, just can’t get myself to like the taste of those little guys! 😉

    Posted by myhealthyohana | November 12, 2012, 8:02 pm
  3. Awesome!..I can use my capers I have in the fridge…thanks!

    Posted by 1visionmultimedia | November 12, 2012, 2:50 pm
  4. Awwwww yummy!!

    Posted by lifestyletea | November 12, 2012, 12:09 pm

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