Yield: 4 servings
3-4 skinless, boneless chicken breast halves, each cut in half
sea salt and freshly ground pepper, to taste
½ cup all-purpose flour
2 tablespoons vegetable oil (add more if needed)
1 clove garlic, minced
1 cup low sodium chicken broth
½ lemon, thinly sliced
¼ cup fresh lemon juice
2 tablespoons brined capers, drained and rinsed
2 tablespoons unsalted butter
1/3 cup minced Italian (flat-leaf) parsley, chopped
Preheat oven to 200 degrees F. Warm a serving platter in the oven.
Next, season the chicken breast halves with salt and pepper, then dredge them in flour. Shake off any excess flour.
Heat the vegetable oil in a skillet and pan-fry the chicken (in batches to avoid crowding skillet) until it’s a golden brown color on both sides, about 3 minutes per side. Add oil as needed. Place the chicken pieces on the pre-warmed plate and place back in the oven.
Drain the oil from the skillet, leaving a thin coating on the pan’s surface to use to cook the minced garlic until fragrant, approximately 20 seconds. (Stir the garlic while cooking to avoid burning)
Pour the chicken broth into the skillet with the garlic. Scrape and dissolve any brown bits from the bottom of the skillet.
Stir in the lemon slices, then bring the contents to a boil. Cook, stirring occasionally, for five to eight minutes, or until the sauce reduces to about 2/3 cup.
Add the lemon juice and capers, then simmer about five minutes more, until the sauce is reduced and slightly thickened.
Drop the butter into the pan, tilt the skillet and swirl it into the sauce until the butter melts.
Add the parsley.
Remove the skillet from the heat and set aside.
Arrange the chicken on serving plates and spoon sauce over each portion to serve. (If serving with pasta, we recommend angel hair!)