Description
A dazzling dish featuring tender pan-fried chicken in a tangy lemon cream sauce with capers, perfect for family dinners or date nights.
Ingredients
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- 1/4 cup flour
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
- Lemon slices, to garnish
Instructions
- Pound the chicken breasts to an even thickness of about 1 inch using a meat mallet. Season both sides with salt and pepper.
- Coat each piece of seasoned chicken in flour, ensuring to shake off any excess flour before cooking.
- In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Pan-fry the chicken until golden brown on each side, about 4-5 minutes. Once cooked, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, melt the remaining butter and add the minced garlic, sautéing for about 30 seconds until fragrant.
- Reduce the heat to medium-low, pour in the chicken broth, and scrape up the brown bits stuck to the pan. Add the heavy cream and bring to a gentle boil.
- Stir in capers, lemon juice, and chopped parsley. Taste the sauce and adjust seasoning with salt and pepper as needed. Simmer gently until it thickens to your liking.
- Place the seared chicken back into the pan, spooning the sauce over it. Allow it to simmer for about 1-2 minutes until heated through.
- Garnish with additional parsley and lemon slices before serving hot over your choice of pasta, rice, or mashed potatoes.
Notes
For a stunning presentation, plate the chicken with a generous ladle of sauce and a sprinkle of fresh parsley. Pair with crusty bread to soak up any remaining sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian