Another in our continuing series of recipes from Chef Rick Wilson and Zarzuela is the fabulous Lemon Chicken with Capers.

In Spanish, of course, it's Pollo Limon (pronounced POY-yo lee-MOHN). Here's how Chef Rick makes it:

The most relaxing way to enjoy Pollo Limon is to let Chef Rick whip it up for you at Zarzuela in downtown Marshall. But if you would like to give it a whirl, here's the recipe:

Pollo Limon

Chicken breast with lemon and capers

Served with Saffron Rice

 2 T – Blended Olive Oil

1 each- Chicken Breast (trimmed and flattened)

2 T - Lemon Thyme Butter

2 T – Capers

Dredge chicken in seasoned flour, place in greased sauté pan, cook until almost done, drain off the oil. Add lemon thyme butter and capers. Melt butter. Remove Chicken and slice, place on plate, pour the caper and lemon over the chicken.

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