- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 494
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 32 g
- Cholesterol
- 146 mg
- Sodium
- 560 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 494
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 32 g
- Cholesterol
- 146 mg
- Sodium
- 560 mg
Ingredients
Directions
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Recipe Review Highlights
The recipe is highly praised for its simplicity and delicious outcome. The combination of lemon, capers, and butter creates a bright and flavorful sauce that complements the chicken perfectly. Many reviewers mention the ease of preparation and the quick cooking time, making it ideal for weeknight dinners.
Several reviewers suggest various substitutions to cater to personal preferences or dietary needs. Common substitutions include using white wine instead of chicken broth, adding garlic for extra flavor, using gluten-free flour or corn starch for dredging, and replacing capers with olives or artichoke hearts. Some also experimented with different types of chicken, such as thighs or tenderloins.
This recipe is versatile and can be used for a variety of occasions, from simple weeknight dinners to more special gatherings. It's often served with pasta, making it a comforting and satisfying meal that can be easily scaled up for larger groups or dinner parties.
