Chicken in Lemon Caper Sauce

Photo: Sylviadewy

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Yield: 4 servings
Community Recipe from

Ingredients

  • 4 - 1/4 pound(s) chicken breasts thin-sliced
  • 2 tablespoon(s) all-purpose flour
  • 3 tablespoon(s) lemon juice
  • 1 tablespoon(s) capers, drained and chopped
  • 1/2 cup(s) reduced-sodium chicken broth from Knorr
  • 2 tablespoon(s) chopped fresh flat-leaf parsley
  • 1 teaspoon(s) unsalted butter or I can’t believe it’s not butter
  • 2 teaspoon(s) olive oil
  • 1/2 teaspoon(s) salt or to taste

Preparation

  1. First of all, sieve together flour and salt in pie plate. Now put chicken pieces into this seasoned flour, and shake off excess.

  2. Now, heat olive oil in large nonstick skillet pan over medium to high heat. Add chicken (in batches) and cook until browned or tender and cooked thoroughly, for about 3 minutes each side; then transfer it to a plate.

  3. Add chicken broth, lemon juice, and capers to skillet; bring to boil over medium heat. Reduce heat and simmer until slightly reduced, for about 2 minutes. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat; add butter and parsley. Pour over chicken.
April 2013

This recipe is a personal recipe added by Sylviadewy and has not been tested or endorsed by MyRecipes.

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