I made the best chicken last night. Served it with rice and broccoli.
Just use thin cut chicken. pound it or make smaller pieces out of thick breasts. So yummy and easy. And I had everything at home!
Ingredients:
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 4 ounces each), tenderloins removed and pounded to an even thickness (see Recipe Notes below)
1 tablespoon olive oil
2/3 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons drained capers
2 tablespoons chopped fresh parsley, plus mor for garnish
1 lemon, thinly sliced
Preparation:
1. On a sheet of wax paper or in a shallow dish, mix the flour, salt, and pepper. Coat each breast with the mixture, shaking off the excess.
2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for about 3 minutes on each side, or until lightly browned and no longer pink in the center. Remove to a serving platter.
3. Add the chicken broth and lemon juice to the skillet. Cook over medium-high heat, stirring to scrape up any browned bits in the pan, for 2 to 3 minutes, or until the sauce is reduced slightly. Stir in the capers and parsley. Pour the sauce over the chicken and serve right away with lemon slices and a sprinkling of fresh parsley.