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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Chicken is an extremely versatile dish, and healthy too! Try this dish for a change :P Ingredients:
4 boneless skinless chicken breast halves |
1/2 cup all-purpose flour |
salt and pepper |
3 tablespoons olive oil |
3/4 cup chicken broth |
3 tablespoons lemon juice |
2 tablespoons chopped fresh parsley |
1 tablespoon capers, drained |
3 tablespoons butter |
Directions:
1. Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm.
3. Add the broth and lemon juice to the pan. Cook, stirring with a wooden spoon to loosen all of the browned bits stuck to the pan. Bring to a boil and cook until the mixture is reduced to about 1/3 cup, 3 to 4 minutes. Stir in the parsley and capers. Season to taste withi salt an pepper. Remove from the heat and whisk in the butter, 1 T at a time.
4. Pour the sauce over the chicken and serve immediately.
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