Ingredients
- 4 boneless skinless chicken breasts (pounded thin)
- Garlic salt (just a little for each breast)
- Ground black pepper
- 1/3 cup all-purpose flour
- 3 tablespoon butter, divided
- 2 tablespoons oil (extra-virgin olive oil)
- 1/3 cup fresh lemon juice (Must use fresh)
- 1/2 cup low-sodium chicken broth
- 4 tablespoons capers (brined capers, rinsed)
- 1/4 cup fresh parsley, chopped
How to Make
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Step 1: Season chicken with garlic salt and pepper. Dredge chicken in flour and shake off excess.
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Step 2: In a large skillet over medium high heat melt 1 tablespoon butter with 2 tablespoons olive oil. Add chicken. Cook for 3 minutes then turn and cook other side for 3 minutes. Remove the chicken to a plate and remove the skillet from the heat.
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Step 3: To the same skillet add lemon juice, stock and the capers. Return to stove and bring to a light simmer scraping up brown bits from the skillet.
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Step 4: Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
We hope you enjoy this recipe!
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