Ingredients
3 large skinless, boneless chicken breast halves, cut into 1/2-inch medallions
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons Italian parsley, minced
Directions
- Preheat oven to 200 F. Place a serving platter into the oven to warm.
- Heat the vegetable oil in a skillet. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour and pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet and leave a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Cook and stir occasionally, until the sauce reduces to about 2/3 cup, 5 minutes to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes. Place butter in the sauce and stir until melted. Add the parsley; remove from heat and set aside.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve
4 servings