Ingredients
4 boneless, skinless chicken breasts
½ cup all-purpose flour
Salt and pepper, to taste
4 tbsp olive oil
2 tbsp unsalted butter
½ cup chicken broth
¼ cup fresh lemon juice
2 tbsp capers
¼ cup fresh parsley, chopped
Instructions
- Pound chicken breasts to ½-inch thickness between plastic wrap or parchment. Season both sides with salt and pepper.
- Dredge each chicken breast lightly in flour, shaking off any excess.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook two chicken breasts for 3–4 minutes per side until golden and cooked through. Remove and repeat with remaining oil and chicken.
- Remove all chicken from the skillet and set aside on a plate.
- Reduce heat to medium and add butter. Scrape any brown bits from the bottom of the pan as it melts.
- Add chicken broth, lemon juice, and capers. Simmer for 2–3 minutes, letting the sauce reduce slightly.
- Return chicken to the pan and spoon sauce over each piece. Simmer 2–3 more minutes so flavors blend.
- Remove from heat, sprinkle with chopped parsley, and serve hot with pasta, rice, or vegetables.
Notes
Add sliced olives or sun-dried tomatoes for extra Mediterranean flavor.
Stir in a spoonful of cream or butter for a silkier sauce.
Use chicken thighs or turkey cutlets as substitutes.
To make dairy-free, use olive oil and plant-based butter.
Serve with couscous, mashed potatoes, or angel hair pasta to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 365
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg
