1. Begin by seasoning the chicken breasts with salt and pepper. Lightly dredge each breast in flour, shaking off the excess.
2. In a large skillet, heat 2 tablespoons of butter and 3 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 3-4 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
3. In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a boil, scraping up any brown bits from the bottom of the pan.
4. Reduce the heat to low and return the chicken to the skillet, simmering for about 5 minutes to let the flavors meld. Add the remaining 2 tablespoons of butter and stir until melted into the sauce.
5. Garnish with fresh parsley and serve immediately, spooning the sauce over the chicken.
Variations & Tips
For a lighter version, you can use boneless, skinless chicken thighs instead of breasts. If you don’t have fresh lemons on hand, bottled lemon juice can work in a pinch, but fresh is always best for that bright, vibrant flavor. Adding a splash of white wine to the sauce can enhance the depth of flavor, making it even more delicious. If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend or almond flour.
