- 1 lb chicken breasts (454g)
- 1/2 cup all purpose flour, optional
- 2 tablespoons vegetable oil (1 tablespoon if not using flour)
- 1 1/2 cups chicken broth or 1 1/2 cups water and 1 bouillon cube
- 1 tablespoon fresh lemon juice, or to taste
- 1 tablespoon capers, drained
- 3 tablespoons cold butter, cut into 3 pieces
- handful of chopped fresh parsley
- salt and pepper to taste
- Flatten the chicken breasts slightly for quicker, more even cooking. If the chicken breasts are thick, slice them in half length-wise and give them a little pounding with a kitchen mallet to flatten them. If they’re small enough, just give them a few whacks to even them out a bit.
- Season the chicken with salt and pepper.
- If you are using flour, put the flour into a dish and dredge chicken, piece by piece, coating chicken lightly on both sides. Alternatively, sprinkle flour over the chicken and toss to coat the chicken.
- Sauté the chicken breasts in oil until they are golden brown on both sides and cooked through.
- Remove the chicken and deglaze the pan with chicken broth or water and bouillon.
- When it comes to a boil, return the chicken to the pan and let it simmer for about a minute then turn off the heat.
- Add the lemon juice. Stir in the butter until it melts. The butter helps thicken the sauce. Sprinkle on the capers and parsley.
- Add salt and pepper to taste.