Apologies for the sporadic postings, we are in the middle of dead week going into finals, so it is a little hectic around here.
Chicken can be so basic. This is not. A little different from your standard chicken roasted with salt and pepper, it is sure to be a pleaser.
- 1 lb chicken breasts or tenders
- 1/4 flour
- 1 tbs olive oil
- 1 lemon
- 1 tsp capers
- 1 tbs butter
- 2 cloves crushed garlic
- 1 cup chicken broth
- Salt and pepper
Heat a pan with a tablespoon of olive oil on medium-high heat. Covering the chicken with flour and pepper. Place the chicken in the pan for 3-4 minutes on each side, until just cooked.
While the chicken is cooking, cut the lemon in half. One half will be used for juice at the end. Slice the other half very thinly and set aside until after the chicken is finished cooking.
Once chicken is done, remove from pan and cover it with tin foil on a plate.
With the remaining oils in the pan add the butter and garlic and sauté the garlic until it begins to turn brown. At that time add the chicken broth and lemon slices let simmer for 8-10 minutes to allow it turn almost turn into a concentrate and for the lemons to become soft. Add the capers and juice of the other half of the lemon and stir.
Pour sauce over chicken and enjoy 🙂