Recipe: Lemon Chicken

The flavors of this easy entrée are fresh and simple. The lemony top note is nicely balanced with the savory elements of garlic and onions and the earthy spice of cumin.

4 boneless, skinless chicken breasts, cut into 1" strips
½ cup flour
1 teaspoon cumin
2 tablespoons butter
1 tabl4espoon olive oil
1 small onion, thinly sliced
2 cloves garlic, peeled and minced
¼ cup dry white wine
½ cup chicken stock
2 lemons, juice and zest only
1 tablespoon capers
Salt and pepper to taste

Combine flour and cumin. Season with salt and pepper. Dredge chicken strips in flour mixture and set aside. Heat butter and olive oil in a large wok or skillet, add garlic, onions and chicken pieces and fry until chicken is lightly browned and onions are tender. Stir in wine, lemon juice and chicken stock, season with salt and pepper and bring to a simmer. Reduce heat and continue simmering for about 15 minutes, until sauce is thickened and chicken is done. Stir in capers and lemon zest. Serve over steamed rice.