Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 4 Servings
You have got to bite your teeth into these juicy chicken pieces and luscious sauce! Give this recipe a try now. Enjoy!
3 large skinless, boneless chicken breast halves – cut into 1/2-inch medallions
salt and pepper to taste
½ c all-purpose flour
2 tbsp vegetable oil, or as needed
1 clove garlic, minced
1 c low sodium chicken broth
½ lemon, thinly sliced
¼ c fresh lemon juice
2 tbsp capers, drained and rinsed
3 tbsp butter
2 tbsp minced Italian (flat-leaf) parsley
Step 1: Prepare the oven and preheat to 95 degrees C or 200 degrees F.
Step 2: Put a heat-proof plate inside the oven.
Step 3: Season with salt and pepper on all sides of the chicken breasts.
Step 4: Dredge each chicken breast into the flour and coat it generously. Repeat this process to the rest of the chicken breasts.
Step 5: Place a skillet on the stove and turn the heat to medium.
Step 6: Add vegetable oil and allow it to become hot.
Step 7: Add the coated chicken breasts and cook each side for 3 minutes or until they turn golden brown.
Step 8: Remove the chicken from the skillet onto the warm plate inside the preheated oven.
Step 9: In the same skillet, add the garlic and sauté until aromatic.
Step 10: Add the chicken broth and scrape the bottom to get the brown bits.
Step 11: Add the lemon slices and stir until well mixed, then allow the mixture to boil.
Step 12: Simmer for 8 more minutes or until the sauce reduces its volume.
Step 13: Add the capers and lemon juice. Simmer for another 5 minutes or until the texture of the sauce becomes thick.
Step 14: Add butter into the skillet and stir until melted completely.
Step 15: Remove the skillet from the heat, then stir in the parsley.
Step 16: Spread the sauce over the chicken pieces.
Step 17: Serve and enjoy!
Protein: 41.1g 82% | Carbohydrates: 16.1g 5% | Dietary Fiber: 1.3g 5% | Sugars: 0.7g | Fat: 21.2g 33% | Saturated Fat: 8.2g 41% | Cholesterol: 127.6mg 43% | Vitamin A Iu: 465.5IU 9% | Niacin Equivalents: 25.7mg 197% | Vitamin B6: 0.8mg 48% | Vitamin C: 20.4mg 34% | Folate: 40.3mcg 10% | Calcium: 38.2mg 4% | Iron: 2.3mg 13% | Magnesium: 44.1mg 16% | Potassium: 387.7mg 11% | Sodium: 347.9mg 14% | Thiamin: 0.2mg 23% | Calories From Fat: 190.5
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