Ingredients:

  • 4 (6 oz) boneless, skinless chicken breasts (170g each)
  • ½ cup all-purpose flour (65g)
  • Salt and pepper to taste
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 cup chicken broth (240ml)
  • ½ cup fresh lemon juice (120ml)
  • 2 tablespoons capers, drained (30g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Zest of 1 lemon

Instructions:

  1. Pound chicken breasts to an even thickness (~½ inch). Season both sides with salt and pepper.
  2. Place flour in a shallow dish. Dredge each chicken breast in flour, shaking off excess.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-6 minutes per side. Remove and keep warm.
  4. In the same skillet, add butter and garlic. Sauté until fragrant (1-2 minutes). Add lemon juice, chicken broth, and capers. Scrape the bottom for fond and bring the mixture to a simmer.
  5. Return the chicken to the skillet and simmer in the sauce for an additional 5 minutes, basting frequently. Stir in lemon zest and chopped parsley before serving.
  6. Plate the chicken and ladle sauce over the top.