Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs. boneless, skinless chicken breasts

  2. 3 tbsp. olive oil (a little more may be necessary)

  3. 1 garlic clove, pressed or minced

  4. 3/4 cup chicken broth

  5. 1/4 cup freshly squeezed lemon juice

  6. 2 teaspoons caper s, drained and rinsed

  7. 2 tablespoons butter Salt and pepper to taste Flour for dusting chicken Thinly sliced lemon rings

Instructions Jump to Ingredients ↑

  1. Pound the chicken breast to an even thickness (¼ - ½ inch). Pour 2 tablespoons olive oil in large skillet and heat over medium-high heat. Season the chicken with salt and pepper and lightly dredge in flour. Working in batches, brown chicken on both sides (about 3 minutes each side). Do not overcrowd pan and add a bit more olive oil if needed. Transfer the chicken to a warmed serving platter and cover with foil. Reduce the heat to low and add the rest of the olive oil to skillet. Saute garlic and increase heat to high. Add chicken broth, lemon juice and capers and cook until liquid is reduced by half (about 5 minutes). Tilt the pan so the liquid is pooled on one side and whisk in the butter until sauce is smooth. Take the pan off the heat. To Serve: Place a chicken breast on each plate and spoon sauce over each one. Garnish with thin lemon slices.


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