Photo Credit: Ray Kachatorian
This is a great and tasty way to serve chicken FAST.
Makes 4 Main-Course Servings
4 skinless boneless chicken breasts, halved crosswise
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
All purpose flour (for dredging)
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
½ cup reduced-sodium chicken broth
1/3 cup fresh lemon juice (from about 2 lemons)
¼ cup drained capers, rinsed
2 tablespoons chopped fresh parsley
Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large sauté pan, melt 2 tablespoons of butter with 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
Add the broth, lemon juice and capers to the same pan. Bring the broth mixture to boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.