Description
Tender chicken breasts in a bright, lemony butter sauce with capers, perfect for quick weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 1 cup chicken broth
- 1/4 cup capers
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken breasts with salt and pepper. Dredge each breast in the flour, shaking off any excess flour.
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts.
- Add the chicken to the skillet and cook until golden brown, about 3–4 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the lemon juice and chicken broth, and add the capers. Bring to a simmer, scraping up any browned bits.
- Return the chicken to the skillet and simmer for 5–7 minutes, until cooked through. Spoon the sauce over the chicken and garnish with parsley.
Notes
For best results, use fresh lemon juice and avoid overcrowding the skillet while cooking the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 100mg