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Categories:Viewed: 21 - Published at: 2 years ago
Ingredients
- 4 skinless, boneless chicken breasts, halved crosswise
- 1/2 t sea salt
- 1/2 t freshly ground black pepper
- All purpose flour for dredging
- 4 T unsalted butter
- 2 T extra-virgin olive oil
- 1/2 C reduced-sodium chicken broth
- 1/3 C fresh lemon juice (from about 2 lemons)
- 1/4 C drained capers, rinsed
- 2 T chopped fresh flat-leaf parsley
Method
- Sprinkle the chicken with the salt and pepper.
- Dredge the chicken in the flour to coat lightly.
- In a large saute pan, melt 2 T of the butter with the 2 T of the oil over medium-high heat.
- Add the chicken and cook until just brown, about 3 min. per side. Using tongs, transfer the chicken to a plate.
- Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whish the remaining 2 T of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.
