Skillet Lemon Chicken With Capers

Ingredients

• 4 medium boneless skinless chicken breasts
• 1/2 cup flour, divided
• 1 teaspoon salt
• 2 eggs
• 2 teaspoons olive oil
• 2 tablespoons butter
• 2 tablespoons garlic, minced
• 1/2 cup chicken stock
• 1/4 cup dry white wine
• 1 large lemon
• 2 tablespoons capers, drained and chopped
• 1 tablespoon fresh parsley, chopped

Directions

1. 1

   Place each chicken breast between two sheets of wax paper.

2. 2

   With a mallet, flatten each to about 1/4 inch thick.

3. 3

   In one pie plate, beat eggs slightly.

4. 4

   In another pie plate, mix 1/4 cup flour with salt.

5. 5

   Coat chicken with flour mixture, then dip in egg.

6. 6

   Put battered chicken on a plate.

7. 7

   Add flour/salt as needed until all chicken is coated.

8. 8

   In nonstick skillet, heat olive oil over med high heat until hot.

9. 9

   Stir in 1 Tbsp butter until melted.

10. 10

    Add chicken.

11. 11

    Cook 5 min to brown, then reduce heat to med.

12. 12

    Turn chicken and cook about 4-5min more until juice runs clear when pierced.

13. 13

    Transfer chicken to a warm dish.

14. 14

    Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.

15. 15

    In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.

16. 16

    Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.

17. 17

    Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.

18. 18

    Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.

19. 19

    Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.