Description
A classic Italian-American dish featuring tender chicken breasts in a bright, tangy lemon-caper sauce. Quick and elegant for a weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts (halved horizontally)
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish (optional)
Instructions
- Season chicken breast halves with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and cover loosely.
- Reduce heat to medium. Add butter, lemon juice, chicken broth, and capers to the skillet. Stir, scraping up any browned bits, and simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet, spoon sauce over, and cook for 1 minute to heat through.
- Sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For a richer sauce, add an extra tablespoon of butter at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American