Nutrition Information (per serving)
1 Tbsp fresh lemon juice
1 Tbsp capers, packed in vinegar and salt
½ cup chicken stock
¼ cup all-purpose flour
4 skinless chicken breast halves, boned and defatted
4 tsp extra-virgin olive oil
- In a small bowl, combine lemon juice, capers and chicken stock. Set aside.
- Place flour in a large bowl. Dredge chicken breasts in the flour.
- Heat a large sauté pan with olive oil. Sauté chicken over medium heat until chicken is cooked through and golden brown, about 3 to 5 minutes on each side, or until juices run clear when pierced with a fork.
- Add lemon juice mixture to pan and cook until sauce begins to thicken, about 2 minutes.
- Serve immediately.