- 4 (6-ounce) chicken breasts
- 2 cups all-purpose flour, seasoned with salt and pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cups chicken stock
- 1 tablespoon capers
- 1/3 cup unsalted sweet cream butter
Dust the chicken breasts with the seasoned flour; shake of any excess. Heat the olive oil in a heavy sided medium saute pan over medium heat and then add the chicken breasts. Saute until golden brown on both sides. Once the chicken breasts are browned, drain the oil and add the lemon juice, chicken stock, and capers to the pan with the chicken. Reduce for about 5 minutes, turning the chicken breasts halfway through. The chicken is done when it is firm to the touch. Turn off the heat and add the butter, stirring until melted. Put 1 chicken breast on each of 4 plates and drizzle with remainder of the sauce.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Matt Iaria