Categories: Chicken

Ingredients

• 2 Tbsp Olive Oil
• 1 C Chicken Broth
• Salt & Pepper
• 4 boneless, skinless Chicken Breasts
• 1/2 C Flour
• 3 Tbsp Butter
• 1/4 C Lemon Juice
• 2 Tbsp Capers, drained & rinsed
• Fresh Parsley, chopped (garnish)

Directions

1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a mallet or rolling pin, pound to an even thickness of about 1/2 inch.

2. Season both sides generously with Salt & Pepper.

3. Lightly coat each chicken breast in the flour, shaking off any excess.

4. Heat 2 Tbsp butter and 2 Tbsp olive oil in large skillet over medium high heat. Once butter is melted and pan is hot, add the chicken breasts. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from skillet & set aside.

5. In same skillet, add the chicken broth, lemon juice and capers. Bring to a simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits left from the chicken. Let simmer 2-3 minutes until slightly reduced.

6. Lower the heat and stir in the remaining 1 Tbsp butter. Taste and adjust seasoning with additional salt & pepper.

7. Put chicken back in the pan, spooking the lemon sauce over the top. Let simmer for 1-2 minutes.

8. Transfer to serving plates, spoon lemon sauce over and garnish with parsley.

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