Chicken with Lemon Caper Sauce
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Author:
The Old World Olive Co
Ingredients
- 3 Tbsp. Old World Olive Press Meyer Lemon EVOO
- 4 6 oz. skinless, boneless chicken breasts
- ¼ tsp. salt and freshly ground black pepper
- 3 Tbsp. flour
- ½ cup chicken broth
- 2 Tbsp. capers
- 3 Tbsp. flat leaf parsley
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Directions
- Place chicken between two sheets of plastic wrap and pound to even thickness using a meat mallet.
- Sprinkle chicken with salt and freshly ground black pepper. Place flour in a shallow dish and dredge chicken.
- Pour EVOO into large skillet over medium heat.
- Add chicken to skillet and cook for three minutes.
- Turn chicken over.
- Add broth and capers, reducing heat, and simmer until thoroughly cooked while basting occasionally with sauce.
- Sprinkle with parsley.
- Remove chicken from pan and keep warm.
- Bring sauce to a boil until thick and drizzle over chicken.
