Prep 35 mins
Cook 25 mins
Chicken is an extremely versatile dish, and healthy too! Try this dish for a change :P
- 4 boneless skinless chicken breast halves
- 1⁄2 cup all-purpose flour
- salt and pepper
- 3 tablespoons olive oil
- 3⁄4 cup chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers, drained
- 3 tablespoons butter
- Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm.
- Add the broth and lemon juice to the pan. Cook, stirring with a wooden spoon to loosen all of the browned bits stuck to the pan. Bring to a boil and cook until the mixture is reduced to about 1/3 cup, 3 to 4 minutes. Stir in the parsley and capers. Season to taste withi salt an pepper. Remove from the heat and whisk in the butter, 1 T at a time.
- Pour the sauce over the chicken and serve immediately.