Ingredients
Method
Preparation and Cooking
- Pound the chicken breasts to a thin, even thickness.
- Season the flour with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess.
- Heat a large frying pan over medium-high heat. Add oil and cook the chicken until golden brown on both sides, about 3-4 minutes per side.
- Remove chicken and set aside. Deglaze the pan with chicken broth, scraping up brown bits.
- Add lemon juice and capers to the pan and bring to a simmer.
- Return chicken to the pan and cook for another 2-3 minutes until heated through.
- Remove from heat and swirl in cold butter until melted and the sauce is smooth.
Nutrition
Notes
Pound the chicken thin for the best results. Use fresh lemon juice for the most flavor. Store leftovers in an airtight container for up to 3 days.