Categories: Chicken

Ingredients

• 3 chicken breasts, cut horizontally into 1/2-inch cutlets
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup flour
• 2 tbsp. vegetable oil, or as needed
• 1 garlic clove, minced
• 1 cup chicken broth
• 1/2 lemon, thinly sliced
• 3 tbsp. fresh lemon juice
• 2 tbsp. capers, rinsed and drained
• 3 tbsp. butter
• 2 tbsp. minced Italian parsley

Directions

1. Preheat oven to 200. Put a serving platter in oven in warm.

2. Season chicken with salt and pepper, then dredge in flour. Shake off excess flour. Heat oil in a large skillet; pan-fry chicken until golden brown on both sides, about 3 minutes per side. Transfer chicken to warmed platter in oven. Drain most oil from skillet, leaving a thin coating.

3. Add garlic to skillet and cook, stirring, until fragrant, about 20 seconds. Pour in broth. Scrape up and dissolve any brown bits from bottom of skillet. Stir in lemon slices and bring to a boil. Cook, stirring occasionally, until sauce reduces to about 2/3 cup, 3 to 5 minutes. Add lemon juice and capers; simmer until sauce is reduced and slightly thickened, about 5 minutes more. Drop butter into skillet and swirl it into sauce by tilting skillet until butter is melted and incorporated. Add parsley and remove from heat.

4. Arrange chicken on serving plates and top with sauce.

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