Looking for a light and flavorful dinner?
4 Chicken Breasts (skinless)
2/3 cloves garlic.
1 tbsp capers (rinsed)
2 tbsp chopped parsley.
Half lemon sliced.
1/4 cup lemon juice.
1/2 pint chicken stock.
5 tbsp Olive Oil.
2 tbsp Butter.
Parley for garnish.
Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, with 3 tablespoons olive oil.
When the oil starts to sizzle, add 2 pieces of chicken and cook for 3 minutes.
When the chicken is browned, flip and cook the other side for 3 minutes.
Remove and transfer to plate.
Add another 2 tablespoons olive oil.
When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner.
Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock, capers and garlic.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavour.
Check for seasoning and add lemon slices and parsley.
Return all the chicken to the pan and simmer for 5/10 minutes depending on the size of breasts.
Remove chicken to a platter.
Add 2 tablespoons butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.
Serve with boiled rice or potatoes of your choice and steamed broccoli and cauliflower.
Prepared, tried and tested by: Carol Taylor
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