LEMON CHICKEN WITH CAPERS AND PINE NUTS

Lemon Chicken with Capers and Pine Nuts image

Categories Chicken

Number Of Ingredients 9

Steps:

1. Preheat the oven to 400 degrees. Spread the pine nuts on a baking sheet and roast in the oven until golden brown. 3 min. Set aside to cool. Turn off oven.
2. Gently pound each chicken breast between 2 sheets of waxed paper until evenly flattened, about 1/4 inch thick. Season with the salt and pepper.
3. In a large skillet, heat the olive oil over moderately hight heat until almost smoking. Add the chicken breast, skin side down, and cook until golden brown, about 5 min. Turn the breasts over and cook until white throughout but still moist, about 3 min. Arrange the chicken on a large warmed platter. Cover loosely with foil to keep warm. Pour off the fat from the skillet.
4. Add the wine to the skillet and bring to a boil, scraping up any brown bits from the bottom of the pan. Cook over high heat until reduced by half, about 3 min. Add the lemon juice and capers. Remove from the heat and whisk in the butter, one tablespoon at a time. Pour any accumulated juices from the chicken platter into the sauce. Pour the sauce over the meat and sprinkle with the toasted pine nuts.