I have been making this super easy dish since 2002. (I know that because the recipe has the date stamped on it. Like I would remember that.) The original recipe came from Meals.com and I was happy to see it’s still there and getting great reviews.
Unlike most of the recipes I try, I didn’t make any changes to this one at all. Oh, wait, I take that back, I add about two tablespoons of Olive Oil in with the butter to keep it from turning too brown. But, that’s the only change, I swear.
It’s very tasty, quick and pretty much fool proof. (Unless you’re a really big fool. Then there’s nothing I can do to help you except to say, put down the knife and get away from the flames.)
1/4 cup all-purpose flour
4 tablespoons (1/2 stick) butter, divided
2 tablespoons Olive Oil
1/2 cup dry white wine
2 tablespoons lemon juice
1 clove garlic, finely chopped
1 MAGGI Chicken Flavor Bouillon Cube
1 tablespoon capers
Chopped parsley (optional)
ADD remaining butter to skillet; stir in wine**, lemon juice, garlic and bouillon. Bring to a boil; cook, stirring occasionally, for 3 to 5 minutes or until sauce is slightly thickened. Stir in capers. Spoon sauce over chicken. Sprinkle with parsley.
** If you don’t have wine or don’t want to waste it on the chicken (I hear ya) substitute chicken broth.
Serve over whole wheat pasta or rice. I like to pair this with sauted baby spinach.