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!
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
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!