Prepare the Chicken:

Flatten the chicken breasts to 1/4 inch thickness using a meat mallet or rolling pin. In a shallow bowl, mix flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess.

Cook the Chicken:

In a large skillet, heat olive oil and butter over medium heat. Add chicken; cook until golden brown on each side and no longer pink, about 3-4 minutes per side. Remove chicken from the skillet and keep warm.

Make the Lemon Sauce:

In the same skillet, add chicken broth and lemon juice. Bring to a boil while scraping up any browned bits from the pan. Stir in capers and simmer until the sauce is slightly reduced, about 2 minutes.

Serve:

Return chicken to the skillet and heat through. Garnish with chopped parsley and lemon slices. Serve the chicken drizzled with the lemon caper sauce.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal per serving | Servings: 4 servings

Prepare the Chicken:

Flatten the chicken breasts to 1/4 inch thickness using a meat mallet or rolling pin. In a shallow bowl, mix flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess.

Cook the Chicken:

In a large skillet, heat olive oil and butter over medium heat. Add chicken; cook until golden brown on each side and no longer pink, about 3-4 minutes per side. Remove chicken from the skillet and keep warm.

Make the Lemon Sauce:

In the same skillet, add chicken broth and lemon juice. Bring to a boil while scraping up any browned bits from the pan. Stir in capers and simmer until the sauce is slightly reduced, about 2 minutes.

Serve:

Return chicken to the skillet and heat through. Garnish with chopped parsley and lemon slices. Serve the chicken drizzled with the lemon caper sauce.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal per serving | Servings: 4 servings

Prepare the Chicken:

Flatten the chicken breasts to 1/4 inch thickness using a meat mallet or rolling pin. In a shallow bowl, mix flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess.

Cook the Chicken:

In a large skillet, heat olive oil and butter over medium heat. Add chicken; cook until golden brown on each side and no longer pink, about 3-4 minutes per side. Remove chicken from the skillet and keep warm.

Make the Lemon Sauce:

In the same skillet, add chicken broth and lemon juice. Bring to a boil while scraping up any browned bits from the pan. Stir in capers and simmer until the sauce is slightly reduced, about 2 minutes.

Serve:

Return chicken to the skillet and heat through. Garnish with chopped parsley and lemon slices. Serve the chicken drizzled with the lemon caper sauce.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal per serving | Servings: 4 servings