Ingredients
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1/2 cup flour
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salt and pepper
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4 tablespoons vegetable oil, divided use
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1 teaspoon minced garlic
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1 cup chicken broth
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1 small lemon, halved lengthwise, then sliced
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1/2 cup lemon juice (from 1 1/2 large or 3 small lemons)
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2 tablespoons capers, drained
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3 tablespoons unsalted butter, softened
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2 tablespoons fresh parsley, minced
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4 boneless skinless chicken breast halves, seasoned with
Instructions
- Preheat oven to 200 degrees; place a heat-proof platter (or casserole dish) in oven.
- Pour flour onto a plate. Coat both sides of chicken breast halves in flour; shake off excess.
- Heat 2 tablespoons oil in 12-inch heavy-bottom skillet over medium-high heat. Saute half the chicken (without moving) until lightly browned on first side, about 4 to 5 minutes.
- Turn and cook until second side is lightly browned and chicken is cooked through, 3 to 4 minutes. Transfer chicken to heated platter or casserole dish and return to oven.
- Repeat with remaining oil and chicken.
- In same skillet, saute garlic about 10 seconds; add broth and lemon slices. Increase heat to high. Scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 10 minutes to reduce liquid.
- Add lemon juice and capers and simmer about 5 more minutes.
- Remove pan from heat and stir in butter until it melts and sauce thickens. Blend in parsley.
- Spoon sauce over chicken and serve.