Chicken in Lemon-Caper Sauce


2 tablespoons all-purpose flour
1/2 teaspoon salt
4 (1/4 pound) thin-sliced chicken breast (boneless)
2 teaspoons olive oil
1/2 cup reduced-sodium chicken broth
3 tablespoons lemon juice
1 tablespoons capers, drained and chopped
1 teaspoon unsalted butter
2 tablespoons chopped fresh flat-leaf parsley


1.  Mix together flour and salt in pie plate.  
Dip chicken in seasoned flour, shaking off excess.
2.  Heat oil in large nonstick skillet over medium-high heat.  
Add chicken, in batches, and cook until browned and cooked through, about 3 minutes per side, transfer to plate.  
3.  Add broth, lemon juice, and capers to skillet; bring to boil over medium heat.  
Reduce heat and simmer until slightly reduced, about 2 minutes.  
Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes.  
Transfer chicken to platter.  Remove skillet from heat; add butter and parsley.  
Pour over chicken.

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