Ingredients:
1/2 cup flour
4 boneless skinless chicken breast halves, seasoned with
salt and pepper
4 tablespoons vegetable oil, divided use
1 teaspoon minced garlic
1 cup chicken broth
1 small lemons, halved lengthwise, then sliced
1/2 cup lemon juice ( from 1 1/2 large or 3 small lemons)
2 tablespoons capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, minced
Directions:
Preheat oven to 200 degrees; place a heat-proof platter (or casserole dish) in oven.
Pour flour onto a plate. Coat both sides of chicken breast halves in flour; shake off excess.
Heat 2 tablespoons oil in 12-inch heavy-bottom skillet over medium-high heat. Saute half the chicken (without moving) until lightly browned on first side, about 4 to 5 minutes.
Turn and cook until second side is lightly browned and chicken is cooked through, 3 to 4 minutes. Transfer chicken to heated platter or casserole dish and return to oven.
Repeat with remaining oil and chicken.
In same skillet, saute garlic about 10 seconds; add broth and lemon slices. Increase heat to high. Scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 10 minutes to reduce liquid.
Add lemon juice and capers and simmer about 5 more minutes.
Remove pan from heat and stir in butter until it melts and sauce thickens. Blend in parsley.
Spoon sauce over chicken and serve.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.