This classic Italian American dish features tender chicken breasts in a tangy, creamy lemon sauce. Serve over pasta, rice, or mashed potatoes.
Prep Time: 5 minutes • Cook Time: 20 minutes • Makes: 4 servings
INGREDIENTS
- 4 boneless and skinless chicken breasts
- 1 lemon, juiced
- 1/4 teaspoon lemon zest
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup chicken broth
- 2 garlic cloves, minced
- 1/4 teaspoon garlic powder
- 2 tablespoons capers, drained and rinsed
- 1/2 cup heavy/whipping cream
- Fresh parsley, chopped
- Salt and pepper, to taste
DIRECTIONS
- In a small bowl whisk chicken broth, lemon juice, lemon zest, garlic powder, and capers together. Set aside for later.
- Tenderize chicken by laying breasts between two pieces of parchment paper. Use a smooth side of a meat hammer to pound the meat until it’s about half an inch thick. Evenly sprinkle salt and pepper over both sides of the chicken.
- Add flour to a shallow bowl and dredge chicken into flour, evenly coating on all sides.
- Heat olive oil and 2 tablespoons butter in a large pan. Add coated chicken to the pan and cook for 4-5 minutes on each side. Chicken should be browned and cooked through. Remove from pan onto another plate.
- In the same pan, add 1 tablespoon of butter and minced garlic. Sauté until fragrant, about 1 minute. Add chicken broth and caper mixture to the pan, and whisk the ingredients together, scraping up any browned bits. Reduce the sauce for about 4-5 minutes, whisking often. Add the heavy cream, and whisk until blended. Simmer for another 3 minutes, or until the mixture becomes bubbly. Return the chicken to the pan with the sauce and cook for a further 5 minutes.
- Garnish with fresh parsley and parmesan cheese, if desired, and serve.
Please follow and like us:
