Description
A classic Italian-American dish featuring pan-fried chicken served with a tangy lemon-caper sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour (or gluten-free 1:1 flour)
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth (or low-sodium broth or dry white wine)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1/4 cup capers, drained
- Chopped fresh parsley for garnish
Instructions
- Prepare the chicken by slicing each breast in half horizontally if thick, then pound to about 1/2 inch thickness. Season with salt and pepper.
- Dredge lightly in flour, shaking off excess.
- Heat a skillet over medium-high heat and add 2 tablespoons of olive oil.
- Brown the chicken in a single layer for 4-5 minutes on each side until golden crust forms. Transfer to a plate and tent with foil.
- Build the sauce by adding butter to the pan, scraping up browned bits, then pouring in chicken broth and lemon juice. Bring to a simmer.
- Add capers to the sauce and simmer for 2-3 minutes until reduced and fragrant.
- Finish the dish by returning the chicken to the skillet, spooning sauce over it, and simmering for 2-4 minutes more. Ensure internal temperature reaches 165°F (74°C).
- Plate and garnish with parsley, and serve immediately.
Notes
Serve over pasta or with steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian