<< Back

Chicken with Garlic Scapes and Capers

4 boneless, skinless chicken breasts
2 T. unsalted butter
2 T. vegetable oil
¼ C. dry white wine
2 T. lemon juice
3 - 4 chopped garlic scapes
1 T. drained capers

 

  • Flatten chicken slightly between 2 sheets of plastic wrap.
  • In a large skillet, heat 1 T. butter and the oil over medium heat. Saute the chicken until cooked through. Season with salt and pepper and remove to a plate and keep warm.
  • Pour off fat from skillet. Add remaining butter, wine, lemon juice and scapes. Bring to a boil. Stir in capers and salt and pepper, to taste. Spoon sauce over chicken.