Grilled Chicken with Wine Caper Sauce

Serve wine caper sauce over grilled chicken to enjoy a hearty dinner that’s ready in 25 minutes.

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Servings 4

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ingredients 6
Prep Time 25 min
Total Time 25 min

Ingredients

4: boneless skinless chicken breast halves

1/2: teaspoon lemon-pepper seasoning

3: tablespoons butter

1: tablespoon All-Purpose Flour

1/2: cup dry white wine

2: tablespoons drained capers (from 3-oz. jar)

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Directions

1 Heat grill. Sprinkle chicken with lemon-pepper seasoning.
2 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
3 Melt 1 tablespoon of the butter in small saucepan over medium heat. Stir in flour; cook and stir 1 minute. Stir in wine and capers; cook 2 minutes or until mixture is slightly thickened, stirring constantly. Remove from heat; stir in remaining 2 tablespoons butter. Serve sauce over chicken.

EXPERT TIPS

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Expert Tips

To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

Capers have a sharp lemony-pickled flavor (they are sun-dried and packed in vinegar brine) that perks up sauces and salads such as tuna salad, potato salad and egg salad. Italian and Spanish capers are pea and olive-sized, respective. The smallest and the finest capers are the tiny "nonpareils" from Southern France. Choose small capers for this recipe.

Use a dry white wine such as Chenin Blanc or Chardonnay for the cape sauce.

For an easy side dish, brush zucchini halves, summer squash and tomato halves with olive oil; sprinkle with desired seasonings. Grill the vegetables until crisp-tender.