ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (about 1.5 pounds)
Salt and black pepper, to taste
1/2 cup all-purpose flour, for dredging
4 tablespoons olive oil
4 tablespoons unsalted butter
For the Lemon Sauce:
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup capers, rinsed and drained
2 tablespoons fresh parsley, chopped (for garnish)
Lemon slices, for garnish
Instructions
Step 1: Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast in flour, shaking off the excess.
Step 2: Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
Step 3: Make the Lemon Sauce
In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Stir in the capers and simmer for 2-3 minutes to reduce the sauce slightly.
Step 4: Finish the Sauce
Add the remaining 2 tablespoons of butter to the sauce, whisking until melted and combined.
Return the cooked chicken to the skillet, spooning the sauce over the chicken to coat.
Step 5: Serve
Plate the chicken, drizzling with additional sauce, and garnish with chopped parsley and lemon slices.
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