When it comes to fast and delicious weeknight meals, it doesn’t get much easier than this.
Just 4 ingredients brought together in under 30 minutes and you have yourself a plate of Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce.
It is said that using a rotisserie chicken helps circumvent more complicated steps in a recipe. In other words, making a recipe using rotisserie chicken, is a recipe short-cut.
Ron Popeil and Boston Market made rotisserie chicken famous in America but sources say it was introduced in Mexico in 1946.
And another source says it was invented in Peru by a Swiss origin Peruvian farmer in 1950.
Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce
4 tablespoons butter, room temperature
1 large lemon, sliced
Rotisserie chicken breast
3 tablespoons capers with 1 tablespoon of liquid from the jar of capers
Melt the butter in a medium-sized frying pan over medium heat. After butter has melted add the lemon slices and cook until they become very soft, about 5 or 6 minutes. The flavor of the lemon slices will be infused into the butter.
After 5 or 6 minutes have passed, remove the lemon slices from the pan with a pair of tongs, squeezing to get as much juice out of them as possible before discarding.
Add capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown. Remove from heat.
After removing the lemon slices add the capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown (be careful not to burn the butter). Remove from heat.
Plate by arranging rotisserie chicken breasts onto two separate plates and top with the warm lemon caper sauce.
Try this deliciously yummy rotisserie chicken recipe – Rotisserie Chicken Baguette Sandwich With Basil.
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