Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup fresh lemon juice
- 1 cup chicken stock
- 1/4 cup capers
- Fresh parsley for garnish
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Instructions
- Season chicken with salt and pepper, then dredge in flour.
- Heat olive oil and butter in a pan over medium heat.
- Cook chicken until golden and cooked through, about 4 minutes per side.
- Remove chicken and set aside.
- In the same pan, add lemon juice, chicken stock, and capers; bring to a boil.
- Return chicken to the pan and simmer for a few minutes.
- Garnish with fresh parsley and serve.
Notes
- For best flavor, use fresh lemon juice instead of bottled. Avoid overcrowding the pan to ensure proper searing.