I love that it comes together in no time, and it incorporates simple, everyday ingredients. Get ready for a scrumptious and saucy winner-winner-chicken dinner.
Yield: 4servings
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Ingredients
1¼poundsthinly sliced chicken breasts
Salt and pepper to taste
2tablespoonsolive oil
¼cupfresh lemon juice
¼cupreduced-sodium chicken broth
3tablespoonscapers in brine, rinsed
2tablespoonsbutter
2tablespoonsroughly chopped parsley, more for optional garnish
Instructions
Season chicken with salt and pepper on both sides.
Warm a large skillet over medium-high heat. Working in batches, add 1 tablespoon of olive oil to the pan and heat. Place 2 pieces of chicken in the pan and cook for 3 minutes per side.
Transfer cooked chicken to a plate and cover. Add another tablespoon olive oil to the pan and repeat this same process with the remaining chicken breasts. All of the cooked chicken should now be transferred to a plate and covered.
Add ¼ cup fresh lemon juice, ¼ cup broth, and 2 to 3 tablespoons capers to the pan, deglazing the bottom by scraping up the small brown bits using a spatula. Bring to a gentle boil and add all of the chicken back to the pan. Reduce heat and let simmer for about 5 minutes, until the sauce has reduced by about half.
Turn off the heat, then remove chicken and transfer to a serving platter, reserving all of the sauce in the pan. Add 2 tablespoons butter to the pan and whisk or swirl the pan to melt and emulsify the butter into the sauce.
Taste the sauce and season with extra salt, pepper and lemon as preferred. Add in the chopped parsley and give it a quick stir to combine. Pour the sauce over the plated chicken and garnish with additional chopped parsley if desired.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.