A go to weeknight meal for me is something with thinly sliced chicken because it comes together quickly. This recipe requires no vegetable chopping so it really is a breeze. Serve it with mixed greens and you got yourself a 20 minute meal.
4 boneless skinless chicken breast cut in half or a large package of thinly cut chicken breast.
1/2 cup of flour
3 tablespoons of butter
2 tablespoons of Olive oil
3/4 cup of chicken stock
Juice of 1 large or 2 small lemons
1/4 cup of capers, drained and rinsed
2 tablespoons of fresh parsley or 1 tablespoon of dried
If not using thinly sliced chicken. Pound halved breast until 1/4 inch thick.
Heat a large skillet over medium heat add 2 tablespoons of butter and the oil.
Season chicken with S&P then dredge in a bowl of flour. Shake off excess.
Add half of chicken to pan. Do not over crowd the pan. Cook 4 minutes on each side. Remove chicken to a plate. Repeat for second batch.
In the same skillet add broth, lemon juice, and capers. Bring to a boil and scrape bottom of pan with a wooden spoon. After 2 minutes return chicken to pan and simmer for 3 minutes. Add 1 more tablespoon of butter in small pieces and cook 2 more minutes. Garnish with chopped parsley.