Lemon Caper Chicken

A twist off of the Italian version with white wine. I learned from my best friend in elementary school and was obsessed to make my own version. I am a lemon nut so the lemon juice amount all depends on person, but I like it TART! Very yummy with or without sauce as my kids say, I have never tried.

• Ready In: 22 mins
• Serves: 4
• Yields: 4 pieces

Ingredients

• 4  chicken breasts
•  lemon juice
•  garlic salt (will only use Lawrys brand coarse with parsley)
•  salt
•  pepper
• 2  tablespoons flour
•  capers
• 1  tablespoon water (enough as you like to dilute the lemon juice)
• 2 -3  tablespoons butter (will only use country crock or cant believe its not butter)

Directions

1. Preheat frying pan with the butter over low heat.
2. Add chicken.
3. Put garlic salt, salt and pepper and wait 1-2 minutes and turn over.
4. Add more garlic salt, salt and pepper and cover .
5. Cook slowly checking frequently and turning over until cooked thoroughly and browned nicely.
6. In meantime put lemon juice, water, capers, flour, salt, pepper, garlic salt in bowl and mix until flour has no bumps and mixture is smooth as you can get it.
7. Take chicken out of pan and add juice mixture mixing constantly until thick.
8. Remove from heat.
9. Pour over chicken, I serve with baked potato and broccoli.
10. The best meal in the world!