Total Time
Prep 30 mins
Cook 20 mins

Lightly breaded and pan-fried with lemon juice and capers, this dish has a lot of zest!

Ingredients Nutrition


  1. Chop the onion and set aside.
  2. Crush the garlic and add to the onions.
  3. Combine chicken broth, lemon juice, parsley, capers and black pepper.
  4. Cut each chicken breast in half to make 4 thin filets.
  5. Salt and pepper the chicken.
  6. Pat the chicken in bread crumbs to coat.
  7. Heat the olive oil in a skillet- there should be enough to coat the bottom (note: try not to use a non-stick skillet).
  8. Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
  9. Remove chicken from skillet and throw in the onions and garlic.
  10. Sautee for about 5 minutes or until onions are softened.
  11. Add the chicken broth mixture and bring to a simmer.
  12. Add the chicken and let simmer for a few minutes to heat.
  13. Garnish with lemon slices or parsley.
Most Helpful

We loved this. I followed your recipe except I added a sliced lemon to the sauce mixture. Delicious. We served this with buttered noodles and a veggie. Thank you for sharing.

mommyoffour November 15, 2010

We liked the flavors in this. The only thing I didn't like was all the chicken broth added to the pan at the end; we would have liked it better without so much extra juice. The breading on the chicken would have been a nicer texture that way.

appleydapply February 28, 2010