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Baked Chicken With Lime, Scallions, Mushrooms & Capers
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- #55621
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 boneless, skinless chicken breast halves
1/2 cup all-purpose flour, for dredging
5 tablespoons unsalted butter
8 ounces sliced fresh mushrooms
2/3 cup minced scallions (white and green part)
2 tablespoons capers, rinsed
1 clove garlic, minced
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground)
1 tablespoon fresh lime juice
2 teaspoons minced lime zest
1 tablespoon chopped parsley
1 tablespoon fine dry breadcrumbs
directions
Preheat oven to 400 degrees F.
Trim off any fat or membranes from the chicken. Pound thicker ends lightly to flatten to an even thickness. Dredge the chicken in flour; shake off excess.
In a large non reactive skillet, melt 4 Tbsp butter over moderately high heat. Add chicken and saute, turning once, until golden brown, about 3 minutes per side. Remove to plate. Keep warm.
Reduce the heat to low and add the scallions, garlic, mushrooms and capers. Cook until softened, about 5 minutes.
Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes (If more liquid is needed add more white wine).
Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer. Add chicken and season with salt and pepper. Drizzle on the lime juice. Cover with remaining sauce.
Sprinkle on the lime zest, parsley and bread crumbs. Dot with remaining butter.
Bake uncovered in the top third of the oven for 15 minutes or until the juices run clear. Serve at once.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 30, 2019
Great flavor. Pretty simple to make. I omitted the lime zest, parsley, & scallions because I didnât have them on hand.