The fresh, clean taste of Lemon Chicken is good served all year round. Lemon does a much for chicken as it does for fish as you'll see with this recipe. The lemon shines through and highlights the other flavors in this dish as well.
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
Ingredients:
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
Preparation:
1. On a sheet of wax paper or in a shallow dish, mix the flour, salt, and pepper. Coat each breast with the mixture, shaking off the excess.
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.
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