Skillet Lemon Chicken With Capers

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 medium boneless skinless chicken breasts
• 1/2 cup flour, divided
• 1 teaspoon salt
• 2 eggs
• 2 teaspoons olive oil
• 2 tablespoons butter
• 2 tablespoons garlic, minced
• 1/2 cup chicken stock
• 1/4 cup dry
• 1 large lemon
• 2 tablespoons capers, drained and chopped
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 place each chicken breast between two sheets of wax paper.
• 2 with a mallet, flatten each to about 1/4 inch thick.
• 3 in one pie plate, beat eggs slightly.
• 4 in another pie plate, mix 1/4 cup flour with salt.
• 5 coat chicken with flour mixture, then dip in egg.
• 6 put battered chicken on a plate.
• 7 add flour/salt as needed until all chicken is coated.
• 8 in nonstick skillet, heat olive oil over med high heat until hot.
• 9 stir in 1 tbsp butter until melted.
• 10 add chicken.
• 11 cook 5 min to brown, then reduce heat to med.
• 12 turn chicken and cook about 4-5min more until juice runs clear when pierced.
• 13 transfer chicken to a warm dish.
• 14 lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
• 15 in a cup, mix stock, , lemon juice, and 1 1/2 teaspoons of flour until smooth.
• 16 stir into mixture in skillet. scrape skillet to incorporate any browned bits from the chicken.
• 17 heat to a boil, boil 1 minute. stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
• 18 pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
• 19 note: occasionally, this has turned out a little more "tangy" than i would like with too much lemon. if this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.