Things You’ll Need

• Lemon Juice

• Chicken Stock

• Thinly sliced boneless chicken breasts

• Olive oil 

• Butter

• Capers(Rinsed)

• Flour

• Fresh Parsley

• Spices (Garlic Powder, Crushed Red Pepper, Salt)

 

Tip #1  Ask your local grocery if they can slice your chicken thin.  Meat Farms is great for this!

 

Heat a skillet on medium heat and combine about 2 tablespoons of butter with equal amount olive oil.  While butter is melting, season chicken with salt and pepper and lightly dredge in flour.  Make sure that the breast is completely covered.  Once butter has melted add chicken to skillet.

 

Tip #2 Make sure that the oil/butter is hot when you add chicken to ensure a good sear.

 

Sear chicken on each side until golden brown (Remember one flip is the key!)  Once chicken is cooked put on plate and keep warm in the oven on about 170.  Now its time to make the sauce start off by adding about a cup of chicken stock and about ¼ cup of lemon juice. Take a wooden spoon and scrape up all of the leftovers from cooking the chicken incorporating it into the mix. Now add about a tablespoon of butter, fresh parsley, capers, spices and let the sauce simmer for about 5 minutes.  Tasting the sauce is key at this point to make sure it does not have to much acidity to it.  If it is too acidic cut it by adding more chicken stock or even a dash of granulated sugar.  

 

Tip #3 If you are nervous about the acidity of the sauce…start by adding a small amount of lemon juice and continue to build it up.

 

Now in order to get the sauce to your desired thickness you will need to add flour. However adding it into the sauce directly could cause it to lump up. In order to prevent lumping just pour a little bit of your sauce into a small bowl, add in flour, and whisk until it forms a thick paste.  Once it is mixed well add the paste back into the skillet and whisk until paste its incorporated into the sauce.  If sauce is still not thick enough for your liking repeat the process above.  Once sauce is perfect…pour over chicken and serve!

 

Suggestions:

• Serve with a side of blanched asparagus; it really rounds out the dish.

• Garnish with some lemon zest and some extra fresh parsley.

• Pair with a sweet wine to balance out dishes acidity level.