Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons olive oil
For the Lemon Butter Sauce:
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 1/2 cup heavy cream
- 1/4 cup unsalted butter cut into small pieces
- 2 cloves garlic minced
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons capers optional
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken:
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Flatten the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
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Season both sides of the chicken breasts with salt and pepper.
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Dredge the chicken lightly in flour, shaking off any excess.
Cook the Chicken:
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Heat the olive oil in a large skillet over medium-high heat.
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Add the chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Lemon Butter Sauce:
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In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
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Pour in the chicken broth and lemon juice, and bring the mixture to a simmer. Scrape any browned bits from the bottom of the pan.
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Add the heavy cream and simmer for 2-3 minutes until the sauce begins to thicken slightly.
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Reduce the heat to low and whisk in the butter, one piece at a time, until the sauce is smooth and creamy.
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Stir in the lemon zest and capers (if using). Season with salt and pepper to taste.
Combine and Serve:
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Return the cooked chicken to the skillet, coating it in the lemon butter sauce. Simmer for an additional minute to ensure the chicken is heated through.
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Garnish with chopped fresh parsley before serving.