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Recipe (yields 2 servings)
1 large boneless skinless chicken breast
salt & pepper
1/2 cup chicken broth
Juice of 1 lemon
Butterfly the chicken breast.
Salt and pepper to taste.
Dredge each piece in flour, shaking off the excess.
In a skillet on high heat, melt 3 Tbsp.
butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
Remove chicken from the skillet, and in the same pan, add chicken stock, lemon, and capers.
Boil until the sauce reduces by 1/3, and return the chicken to the skillet.
Spoon sauce over the chicken several times.
Serve immediately, with the remaining sauce poured over the chicken.
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