Thinly slice chicken breast; season with salt and pepper, then dust with all-purpose flour.
18 oz Chicken Breast, Salt, Black Pepper, 2 tablespoons All-purpose Flour
In a pan, heat ½ tbsp butter and olive oil. Fry chicken until golden on both sides; set aside on a plate.
½ tablespoons Butter, 2 teaspoons Olive Oil
Add lemon slices and chicken broth to the pan; stir to loosen crusts. Mix in capers and remaining butter until melted.
1 piece lemon, 3 teaspoons Capers, ½ cup Chicken Broth, ½ tablespoons Butter
Return chicken to the pan with any juices; cook for 5 more minutes, turning to coat in sauce.
Garnish with chopped parsley. Serve with light white wine.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
Lemon Zest for Extra Flavor: For an even more intense lemon flavor, consider adding the zest of one lemon along with the juice. The zest contains essential oils that can really brighten up the dish.
Adjusting the Caper Quantity: The quantity of capers can be adjusted based on your taste preference. If you're new to capers, you might want to start with a smaller amount and add more as desired for that distinctive briny flavor.
Using Fresh Lemons is Key: For the best flavor, use fresh lemons rather than bottled lemon juice. The freshness of the lemon adds a zing and vibrancy to the sauce that bottled juice can't match.
Flattening the Chicken Breasts for Even Cooking: If your chicken breasts are quite thick, consider pounding them to an even thickness. This ensures they cook evenly and remain juicy.
Garnishing for Presentation and Flavor: Garnish the finished dish with chopped fresh parsley or basil for a pop of color and freshness. A sprinkle of grated Parmesan cheese can also add a nice touch.
Sauce Consistency Preferences: If you prefer a thinner sauce, you can reduce the flour slightly or add more chicken broth. For a thicker sauce, allow it to simmer longer or use the cornstarch slurry method to achieve your desired consistency.