I made this recipe with Mrs. HB the other day and we all loved it. The sauce is amazing. Like drink-it-straight amazing! The lemon infusion is perfect, not too acidic or tart like some lemon dishes. It’s a lighter, healthier dish that tastes every bit as rich as a heavy, calorie-loaded dish. We served it with rice, but I think it would be good with potatoes, too. It’s a new favorite recipe that gets a big A+ from me, the HH and Monkey Boy!
Ingredients
3 large boneless, skinless chicken breasts, cut into medallions
2 tablespoons vegetable oil
Salt and pepper to taste
1/2 cup flour
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced parsley
Directions
Preheat oven to 200F. Set a serving platter into the oven to warm.
In a large skillet, heat the oil. Sprinkle salt and pepper onto the chicken pieces and dredge them in flour. Place the chicken in a single layer in the pan and fry on medium-high for about 3 minutes or until golden brown. Repeat until all chicken has been browned. Put chicken on the warmed plate in the oven.
Drain all but a thick coating of oil from pan. Saute garlic in the leftover oil for about 30 seconds. Pour in chicken broth and use a whisk to scrape any bits from the bottom of the skillet. Add the lemon slices and bring to a boil. Continue cooking for about 7 minutes, stirring occasionally, or until the sauce reduces to about 2/3 cup. Add the lemon juice and capers and simmer for 5 minutes until the sauce thickens. Add the butter and allow to melt into the sauce. Sprinkle with parsley, spoon sauce over chicken before serving and enjoy!
~Mavis
Jennifer says
How would this taste without capers? Could you substitute something for them?
Katherine says
I’m wondering how this would taste with grilled or baked chicken instead of fried?
Mavis Butterfield says
I think you should try it. I was thinking the same thing as Mrs. HB was frying up the chicken in the pan.