Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds or 680 grams)
  • ½ cup all-purpose flour (60 grams)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs, beaten
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ cup fresh lemon juice (about 2-3 lemons)
  • 1 cup chicken broth (240 ml)
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Place chicken breasts between plastic wrap and pound to an even thickness using a meat mallet. Season with salt and pepper.
  2. In one shallow dish, put flour. In another dish, beat the eggs. Dredge each chicken breast first in flour, then dip in egg.
  3. Heat olive oil and butter in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.
  4. In the same skillet, add chicken broth and lemon juice. Bring to a simmer. Stir in capers and cook for 2-3 minutes until slightly reduced.
  5. Return chicken to the skillet to coat in sauce. Allow to warm through for 2 minutes.
  6. Plate chicken and pour sauce over, garnishing with fresh parsley.