Description
Tender chicken breasts pan-fried and served in a tangy lemon-caper sauce, a classic Italian dish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
Instructions
- Pound the chicken breasts to 1/4-inch thickness and season with salt and pepper.
- Dredge the chicken in flour, shaking off excess.
- In a large skillet, heat butter and olive oil over medium-high heat.
- Add chicken and cook until golden brown, about 3 minutes per side; remove and set aside.
- To the same skillet, add lemon juice, chicken broth, and capers; bring to a boil.
- Reduce heat and simmer for 5 minutes until sauce thickens.
- Return chicken to the skillet and cook for another 2 minutes.
- Sprinkle with chopped parsley before serving.
Notes
Serve with pasta or rice for a complete meal. For a gluten-free version, use gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 30g