This is one of our “go to” recipes for week night dinners. It’s super fast and delicious.
Ingredients
2 chicken cutlets (pounded thin chicken breasts)
1/4 cup flour
1/4 cup freshly squeezed lemon juice (juice from 1 large lemon)
1/2 cup chicken broth
1/4 cup capers
2 tbsp butter (I used unsalted Kerrygold)
Lemon Pepper Seasoning
Method
Dredge chicken cutlets (or pounded thin chicken breasts) in flour and shake off excess. Sprinkle lemon pepper seasoning on both sides.
In a large skillet over medium high heat, melt 2 tablespoons of butter. When butter starts to sizzle, add the 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
In the same pan, add the lemon juice, stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor. Return chicken to the pan and simmer for 5 minutes.
Optional: I like to serve this dish with asparagus. I sauté the asparagus with a touch of olive oil, salt and pepper while chicken is simmering.