Ingredients
Scale
x
Protein
chicken breasts
Garnish
lemon juice
approx. 0.3 cups / 2 fl oz
g
fresh parsley
Dairy
butter
approx. 1/4 cup / 59 ml
Baking
all-purpose flour
Sauce & liquid
chicken stock
approx. 0.5 cups / 4.1 fl oz
Other
capers
approx. 1/8 cup / 30 ml
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Instructions
- 1
Pound chicken breasts to 1cm thickness. Season with salt and pepper, dredge in flour.
- 2
Pan-fry in oil and 1 tbsp butter over medium-high heat, 3 minutes per side. Remove and keep warm.
- 3
Add stock, lemon juice, and capers to the pan. Scrape up any browned bits. Simmer 3 minutes.
- 4
Off heat, swirl in remaining butter until sauce is glossy. Pour over chicken. Garnish with parsley.
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