Lemon Caper Chicken
Tim
ingredients
- 4 boneless, skinless chicken breasts
- olive oil
- 3 Tbl capers
- 4 Tbl unsalted butter
- juice of 1/2 lemon
- 1/4 C chicken stock
- 1/4 C fresh parsley, chopped
- salt and pepper
- flour for dredging
directions
- 1
Heat the olive oil over medium high heat in a non stick sauté pan large enough to hold all four breasts.
- 2
Dredge the chicken in flour, shake off the excess and sauté until golden and just cooked through. Remove to a platter.
- 3
Deglaze the pan with the chicken stock and add capers and lemon juice. Reduce heat to low and add the butter a bit at a time, whisking constantly until all the butter is incorporated. Add salt and pepper and adjust seasoning.
- 4
Add parsley and chicken along with any juices that have accumulated.
- 5
Serve chicken with the sauce.
Source: Tim
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