Chicken, lemon, butter and olive oil. Come on, you know you want it. Who knew it was so easy? Well, I guess a lot of people, but I just figured it out.

  • 2 whole or 4 half bonless, skinless chicken breasts
  • 3 Tbsp Olive Oil
  • 4 Tbsp Butter (split into two 2 Tbsp portions)
  • 4 Tbsp flour
  • Salt and Pepper to taste
  • 1/4 cup rinsed capers
  • 1/3 cup lemon juice
  • 1/4 cup chicken broth

Directions:

  • Heat olive oil and 2 Tbsp of butter over medium high heat in a skillet
  • Salt and pepper the breasts, and dust with 1/2 of the flour, flip and repeat
  • When oil/butter mixture starts to sizzle/spit add chicken breasts
  • Cook for 3 minutes until slightly browned, flip and cook for another 3 minutes
  • Remove chicken to a plate, reduce heat to medium
  • Add broth, lemon juice and capers, bring to a boil, and deglaze pan
  • Add chicken breasts back in, cook for 2-1/2 minutes, flip, cook for another 2-1/2 minutes
  • Remove chicken to a plate again
  • Add remaining 2 Tbsp of butter, stir into sauce until melted
  • Pour sauce over plated chicken breasts