Ingredients
- 6-8 boneless, skinless chicken breasts, about 2 pounds total
- salt and pepper
- 1 1/2-2 cups all purpose flour
- 4 tablespoons vegetable oil
- 1 clove garlic, finely minced
- 1 cup low sodium, reduced fat chicken stock
- 2 lemons
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- 3 tablespoons unsalted butter
Directions
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Rinse the chicken breasts under cold water and pat dry with paper towels. Season both sides of chicken with salt and pepper.
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Place an oven-proof dish inside the oven and preheat oven to 200 degrees. Place flour in a shallow dish and set aside.
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Slice one lemon length-wise. Take one of the halves and trim off ends. Slice lemon half into 1/4" thick slices. Set aside. Juice the remaining lemon half plus the other remaining lemon into a small bowl and set aside.
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Heat 2 tablespoons oil in a large non-stick skillet over medium high heat. Lightly dredge 2 or 3 chicken breasts in the flour on both sides. Shake gently to remove excess flour. Place chicken in skillet and cook 2-3 minutes on the first side. Using tongs, turn chicken over to second side and cook 2-3 more minutes, or until chicken is cooked through. Transfer cooked chicken to the oven to keep warm, and repeat steps with the remaining chicken.
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Once all chicken is cooked, place two tablespoons oil in the empty skillet. reduce heat to medium. Add garlic and cook 30-45 seconds, stirring constantly. Add chicken broth and lemon slices. Continue cooking over medium heat until liquid has reduced by about half – approximately 2-3 minutes. Add lemon juice, capers, and parsley. Continue to let cook until liquid has reduced by about 1/3, approximately 2 more minutes. Remove pan from heat and add butter, stirring until it melts.
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Place chicken on platter and pour sauce over the top. Garnish with additional lemon slices and parsley if desired.