Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each / 170 g)
  • ½ cup all-purpose flour (60 g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons unsalted butter (30 g)
  • ½ cup low-sodium chicken broth (120 ml)
  • ½ cup fresh lemon juice (about 2-3 lemons / 120 ml)
  • 2 tablespoons capers, rinsed and drained (30 g)
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped (15 g)

Instructions:

  1. Place chicken breasts between plastic wrap and pound to an even thickness (about ½ inch). Season both sides with salt and pepper.
  2. Spread flour on a shallow plate; dredge each chicken breast in flour, shaking off excess.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until golden brown, about 4-5 minutes per side. Transfer chicken to a plate and keep warm.
  4. In the same skillet, add chicken broth, lemon juice, capers, and lemon zest. Bring to a simmer; scrape up any browned bits from the bottom of the skillet.
  5. Return chicken to the skillet; simmer for an additional 2-3 minutes until heated through. Add butter and whisk until melted and incorporated.
  6. Sprinkle with fresh parsley and serve immediately.