Ingredients
Method
Preparation
- Season the chicken breasts with salt and pepper on both sides. Dredge each piece of chicken in flour, ensuring an even coating. Shake off any excess flour.
Cooking
- Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts without crowding the pan.
- Sear for about 5-7 minutes on one side until golden brown, then flip and cook for another 5 minutes until fully cooked through. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, pour in the chicken broth, lemon juice, and add the capers. Stir well, scraping the pan to incorporate all the delightful browned bits left from the chicken.
- Allow the sauce to simmer for about 2-3 minutes to reduce slightly.
- Return the chicken to the skillet, spooning the sauce over the pieces to coat. Let it simmer in the sauce for about 1-2 minutes more.
- Garnish with fresh parsley and serve warm with your choice of sides.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat on the stovetop over low heat with a splash of chicken broth or water to restore moisture.
