Lemon Caper Chicken

At my house this is so fast and easy I do it once a week and my husband always says “oooh are you making the lemon chicken,  good” so until I hear “oh, you are making the lemon chicken again” I’m going to keep  doing it.

This is full of flavor and cooks fast. I promise this will please any chicken lover.
2 to 4 pieces chicken breast (I always do 2 unless we have company)
1/2 cup flour
1 lemon
2 heaping Tbls capers
4 Tbls butter + 1 tbls for cooking chicken
3 Tbls Olive Oil
1 tsp chopped parsley
1/2 tsp salt
1/2 tsp pepper

First we’ll make the sauce. its’s easy and can be heated just before chicken is done.
Zest the lemon, you can do like I have here with long strands or with a micro plane. I like the long strands for presentation.
Then remove the skin from the lemon with the pith (the white layer between skin & fruit)
Once the skin is removed put lemon on its side and cut rings out of it about 1/4 inch thick being careful to not break them apart.
In a sauce pan add the butter, lemon circles and capers. ( do not turn on yet)

Next pound out the chicken to thin 1/8 pieces, The thinner the better and its ok if it breaks in to a couple pieces maybe 2 or 3 no… more and set aside.
Put flour, salt & pepper on a dish and dredge the chicken through it so it has a light coating of flour.
In a large saute pan, heat 3 tbls olive oil and 1 tbls butter  on med/high heat.
add the chicken with tongs and brown on both sides approx 3 or 4 minutes depending on how thin you pounded the chicken.
Once the pieces are just about done heat the butter, lemon & capers. You want it to be hot but not browned

Place the chicken on a serving plate and spoon over sauce
Sprinkle with the lemon zest for garnish and parsley.



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