Lemon-Caper Chicken
Source of Recipe
Unknown
Recipe Introduction
Slice a medium sized breast crosswise, resulting in a 1/2 inch thick piece, about 4 oz each. Place each piece between two sheets of plastic wrap and lightly pound to flatten to an even thickness.
List of Ingredients
1 Tbsp olive oil
4 thinly-sliced boneless, skinless
chicken breast halves (about 4oz each)
Salt and pepper
4 tsp flour
1 medium shallot,minced
2 Tbsp drained capers
1/2 cup chicken broth
1/4 cup fresh lemon juice
Grated lemon rind (optional)Recipe
Warm oil in large nonstick skillet over medium-high heat. Pat chicken with paper towels to dry. Season chicken with salt & pepper, then lightly coat with flour, using about 1 tsp for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until thickened, stirring. Pour sauce over chicken, add a little of the lemon rind. Serve.
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