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Ingredients
- 2 small boneless, skinless chicken breasts, about 5-6 oz each
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tbsp finely grated Parmesan
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 small garlic clove, finely minced
- 1/2 cup low-sodium chicken broth
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 1 tbsp chopped fresh parsley
- a few lemon slices, optional for serving (optional)
Instructions
Slice or pound the chicken breasts to an even thickness of approximately 1/2 inch.
Season both sides with salt and black pepper.
Combine flour and Parmesan in a shallow dish.
Lightly dredge chicken in the flour mixture, shaking off excess.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add chicken and cook approximately 3-4 minutes per side until golden and cooked through to 165F.
3 minTransfer chicken to a plate.
Reduce heat to medium.
Add garlic and cook approximately 20 seconds.
Pour in chicken broth and scrape the browned bits from the bottom of the skillet.
Add lemon juice and capers.
Simmer 2-3 minutes until the sauce reduces slightly.
2 minReduce heat to low and swirl in the remaining tablespoon of butter.
Return chicken to the skillet and spoon sauce over it.
Warm for approximately 1 minute.
1 minFinish with parsley and optional lemon slices.
Nutrition per serving
410
Calories
38g
Protein
16g
Carbs
24g
Fat
Chef's Notes & Storage
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