Ingredients

The following ingredients have 4 Servings
  • 2 eggs, beaten
  • 1 cup flour
  • Pinch each of salt and pepper
  • 4 boneless chicken breast halves, pounded to about 1/2 inch thickness
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1/2 cup chicken broth
  • Zest and juice from one lemon
  • 1/2 cup heavy cream
  • 1/4 cup capers
  • Chopped fresh parsley for garnish

Instruction

  • Put beat egg into a shallow dish, and the flour into another.  Stir a pinch each of salt and pepper into the flour.
  • Put the butter and oil into a large skillet over medium high heat until butter is melted.
  • Meanwhile, dip each chicken breast half into flour, then egg, then flour again.  Add to skillet and cook for 4 minutes per side.  Remove and cover with foil to keep warm.
  • Add broth to skillet and stir for a minute, scraping up any browned bits from the bottom of the pan.  Add the lemon juice and cream and simmer over low heat for a couple of minutes.  Stir in capers.
  • Return the chicken to the skillet along with any juices and simmer for a minute or two until just heated.
  • Place a piece of chicken on each plate, ladle a generous amount of sauce on top and garnish with parsley and lemon zest.  Serve at once.