This recipe can be made in under 30 minutes which makes it for the perfect weeknight meal. The presentation and flavor even makes this dish worthing of entertaining with friends and family. The saltiness of the capers and the freshness of the lemon zest puts an ordinary chicken recipe over the top.
Prep: 10 minutes
Cook: 12 minutes
1 Chicken Breast, split in half to make 2 smaller breasts
2 tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
1 tbsp Butter
1 tbsp Flour
3/4-1 cup Reduced Sodium Chicken Broth (Substitute: Dry White Wine)
1-2 tbsp Capers
1 Lemon, zested
Salt and Pepper, to taste
Split chicken breast in half to make 2 smaller halves and season with salt and pepper. In a large skillet over high heat drizzle in olive oil and place the chicken breasts in the skillet and cook for 4 minutes on the first side. Flip and cook for an additional 4 minutes or until chicken reaches an internal temperature of 165 degrees. Take chicken out of the skillet and set aside.
In the same skillet over medium heat add in the butter and flour, stir and cook for 1 minute. Slowly whisk in the chicken broth until it has a gravy like texture then turn the heat to a low. Add in the capers and lemon zest and taste to see if more salt and pepper is needed.
Place the chicken breasts in the lemon caper sauce and flip a couple of times to coat the chicken thoroughly. Place the chicken breasts on a plate and spoon sauce over top. Serves well with any vegetable and starch, enjoy!