Ingredients
Method
- Juice the lemon, mince the garlic, and finely chop the parsley.
- Pound chicken breasts to an even thickness, then season with salt and pepper.
- Lightly coat chicken in flour and sear in olive oil until golden brown (3-5 min per side).
- Add butter and garlic to the skillet, sauté for 1 minute, then deglaze with chicken broth and lemon juice.
- Stir in capers and half the parsley, then return chicken to the skillet and simmer for 3-5 minutes.
- Garnish with remaining parsley before serving.
Notes
- Use fresh lemon juice for the best tangy flavor.
- Don't overcrowd the pan when searing chicken; cook in batches if necessary.
- For a thicker sauce, let it simmer a minute longer or add a tiny bit more flour to the chicken coating.
- Serve immediately to enjoy the chicken's crispiness and the sauce's perfect consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pan when searing chicken; cook in batches if necessary.
- For a thicker sauce, let it simmer a minute longer or add a tiny bit more flour to the chicken coating.
- Serve immediately to enjoy the chicken's crispiness and the sauce's perfect consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.