Zesty Braised Chicken with Lemon and Capers

I saw this recipe and decided we should have it. I like Lemon and Wine on chicken. Capers are always easy enough to pick out.  D made it.  The recipe I used didn't mention types of chicken uses, so we used B-L, S-L breasts, which changed the recipe because D decided not to bake it, as it would dry out the breasts.

It was very good.  We had with pasta and broccoli.

Zesty Braised Chicken with Lemon and Capers

Photo by ALB

Active Time: 25 MIN
Yield Serves : 4
Adapted From Food and Wine/GRACE PARISI

Ingredients 
4 Chicken Breasts (no skin/bone)
1/2 tsp Salt
1/4 tsp freshly ground pepper
1 TBSP All-purpose flour, for dusting
1 1/2 tablespoons butter
Cooking Spray
4 large peeled garlic cloves
1 1/2 cups White Wine
1 1/2 cups chicken broth
Four 1-inch strips of lemon zest
4 thyme sprigs
1 tablespoon capers, drained
1 bay leaf

Preparation
Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter. Add the chicken, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.

Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan. Cook until chicken reaches 165F. 

Boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

4 Smart Points (my additions/subtractions at 4 servings)