We are always on a quest for something new and easy, most especially if we want to serve our family or friends food that doesn’t seem to rushed or hastily prepared. This easy recipe is the answer to this predicament. This is a chicken recipe that will be loved by anyone.
Our friend over at Food.com has this to say about this recipe:
We all loved this dish, even the kids! Serve with crusty french bread, basmati rice and a spring salad. Please note: this is an adopted recipe and I have just tried it myself. Findings: I made it with more chicken stock, double the garlic & more sliced lemon and no lemon juice to suit DH’s preference for not too much lemon and becuase we had guests and I had 6 chicken breasts. DH approved of it made this way as the lemon flavour came though well, without being overly acidic. Guests wanted the recipe, so it’s a keeper.
I agree with you. The thinner the cutlets are, the easier they will be cooked. When I tried this recipe, it was because my niece was too hungry and I needed an easy recipe that would be served in no time. Fortunately, this was recommended to me days ago, which I wasn’t able to try until then. I had one satisfied customer!
Ingredients
1⁄2 cup Gold Medal flour
4 boneless skinless Tyson chicken breast halves, seasoned with
salt and pepper
4 tablespoons vegetable oil, divided use
1 teaspoon minced garlic
1 cup College Inn chicken broth
1 small lemon, halved lengthwise, then sliced
1⁄2 cup lemon juice (from 1 1/2 large or 3 small lemons)
2 tablespoons capers, drained
3 tablespoons Kerrygold unsalted butter, softened
2 tablespoons fresh parsley, minced
Instructions:
Preheat oven to 200 degrees; place a heat-proof platter (or casserole dish) in oven.
Pour flour onto a plate. Coat both sides of chicken breast halves in flour; shake off excess.
Heat 2 tablespoons oil in 12-inch heavy-bottom skillet over medium-high heat. Saute half the chicken (without moving) until lightly browned on first side, about 4 to 5 minutes.
Turn and cook until second side is lightly browned and chicken is cooked through, 3 to 4 minutes. Transfer chicken to heated platter or casserole dish and return to oven.
Repeat with remaining oil and chicken.
In same skillet, saute garlic about 10 seconds; add broth and lemon slices. Increase heat to high. Scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 10 minutes to reduce liquid.
Add lemon juice and capers and simmer about 5 more minutes.
Remove pan from heat and stir in butter until it melts and sauce thickens. Blend in parsley.
Spoon sauce over chicken and serve.
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Quick Tip: Serve with rice, carrots, peas, and parsley.
Thanks again to Food.com for this amazing recipe.
