The best part about this Lemon Chicken recipe is that it's ready in under 30 minutes, and it can also be easily doubled to feed more.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves (about 4 ounces each), tenderloins removed and pounded to an even thickness (see Recipe Notes below)
- 1 tablespoon olive oil
- 2/3 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh parsley, plus mor for garnish
- 1 lemon, thinly sliced
2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for about 3 minutes on each side, or until lightly browned and no longer pink in the center. Remove to a serving platter.
3. Add the chicken broth and lemon juice to the skillet. Cook over medium-high heat, stirring to scrape up any browned bits in the pan, for 2 to 3 minutes, or until the sauce is reduced slightly. Stir in the capers and parsley. Pour the sauce over the chicken and serve right away with lemon slices and a sprinkling of fresh parsley.
Recipe Notes• The tenderloin runs just beneath the chicken breast meat. It's a tender piece of meat, but it's removed for this recipe so the chicken breasts will be even thickness or will cook quicker. To remove the tenderloins, just pull or cut them from the breast. Remove the tendons if desired, and reserve for another use.
• To pound the chicken breasts to an even thickness, place them between two sheets of wax paper or plastic wrap and using the flat bottom of a meat pounder or the handle of a chef's knife, wrap blade in a kitchen towel pound meat to an even thickness. For this recipe, around 1/3 to 1/2-inch thick is fine.
• When buying lemons, look for those that brightly colored with a glossy sheen. Lemons that are slightly soft with thin skins and fell heavy indicates that they are fresh and full of juice. If you're looking for zest, thicker skinned lemons will have more flavorful zest and will also be easier to grate.
• Store lemons at cool room temperature up to one week, or int he refrigerator for up to 6 weeks. For juicing, let lemons come to room temperature before using.