– 4 boneless, skinless chicken breasts (about 2 pounds) – 1 teaspoon kosher salt – 1/2 teaspoon black pepper – 3 tablespoons all-purpose flour – 2 tablespoons extra-virgin olive oil – 4 tablespoons unsalted butter divided – 1 shallot peeled and thinly sliced – 1/3 cup reduced sodium chicken broth – 1/3 cup dry white wine or additional chicken stock – 1 lemon zest and juice – 1/4 cup brined capers rinsed and drained – 1/4 cup chopped fresh parsley
1
Split the chicken breasts in half horizontally, into even thickness (see this video for a tip). Season chicken with salt and pepper.
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4
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5
Stir in the wine and broth. Let simmer.
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6
Stir in the lemon zest and juice, capers, and butter. Add the parsley. Serve the chicken with sauce over the top. ENJOY!
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