Ingredients

The following ingredients have 8 Servings
  • 1 lemon (½ juiced, ½ slices)
  • 4 chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ⅓ cup flour
  • 4 tablespoons butter (divided)
  • 2 tablespoons of olive oil
  • 1 cup of chicken broth
  • 3 tablespoons of capers (or a mix of capers and olives)

Instruction

  • Slice the lemon in half. Squeeze to juice ½ of the lemon, slice the other ½ and set aside.
  • Mix salt, pepper and garlic into a small bowl, set aside.
  • Slice chicken in half. Season both sides of the chicken breast with salt, pepper and garlic mix.
  • Heat 2 tablespoons of butter and oil into a large skillet. Add 4 pieces of the chicken and cook until the chicken reaches an internal temperature of 160 degrees. Transfer to a plate and cover with foil to keep warm. Repeat with the last 4 pieces.
  • Reduce the heat and add chicken broth, flour, lemon juice, sliced lemons and capers. Cook for 2-3 minutes while scraping down the sides of the pan.
  • Stir in remaining 2 tablespoons of butter until melted.
  • Spoon the sauce over the top of the cooked chicken breast.