Total Time
1hr
Prep 35 mins
Cook 25 mins

Chicken is an extremely versatile dish, and healthy too! Try this dish for a change :P

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour the sauce over the chicken and serve immediately.

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