Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs/680g total)
  • 1 cup all-purpose flour (120g)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 cup chicken broth (240ml)
  • 1/2 cup fresh lemon juice (120ml; about 2 lemons)
  • 1/4 cup capers, drained (60g)
  • 1 tablespoon fresh parsley, chopped (15g)
  • Lemon slices, for serving

Instructions:

  1. Place each chicken breast between plastic wrap or parchment paper and pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
  2. Place flour in a shallow dish and coat each chicken breast in flour, shaking off excess.
  3. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add chicken to the skillet; cook for 4-5 minutes per side or until golden brown and cooked through. Remove chicken from skillet and keep warm.
  4. In the same skillet, add chicken broth, lemon juice, and capers. Sauté for 2-3 minutes, scraping up browned bits from the bottom of the pan. Stir in remaining 1 tablespoon of butter until melted.
  5. Return the chicken to the skillet, spoon sauce over, and heat for 1-2 minutes. Garnish with fresh parsley.
  6. Plate the chicken, drizzled with sauce, and garnish with lemon slices.