2 tablespoons unsalted butter, plus more for browning chicken
olive oil
salt and pepper, to taste
Nutrition Info
Calories 580
Fat 32g
Carbs 21g
Fiber 1g
Sugar 3g
Protein 47g
How to Make It
1. Step
Season both sides of each piece of chicken with salt and pepper.
2. Step
In a skillet over medium high heat, melt 1 tbsp butter with 1 tbsp olive oil. Brown chicken on both sides and move to a plate. Add more olive oil or butter to the pan as needed.
3. Step
Deglaze the pan with white wine and reduce by half, about 3 minutes. Add chicken stock/broth and bring to a boil. Reduce for 5-10 minutes.
4. Step
Halfway through reducing, melt 1 tbsp butter in the microwave and mix in the xanthan gum. Pour the butter mixture into the pan and continue to reduce now over low heat, stirring to incorporate. This will thicken quickly. If it is too thick, add more chicken stock/broth.
5. Step
Add lemon juice and capers, and continue to simmer on low for 2-3 minutes. Add 1 tbsp butter until melted and taste to check for seasoning.
6. Step
Continuing on low heat, add the chicken back into the pan, turning pieces over to coat in sauce. Continue to simmer for another 5 minutes or until the chicken is fully reheated.
