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Lemon Caper Chicken

Lemon Caper Chicken
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Ingredients

Units Scale
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon lemon pepper
  • 5 tablespoons all-purpose flour
  • 3 chicken cutlets
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 3 finely minced cloves garlic
  • 1 splash half-and-half (optional)
  • Parsley, for garnish (optional)

Instructions

  1. On a flat dish, combine kosher salt, pepper, lemon pepper and 2 tbsp of the flour. Coat chicken cutlets in flour mixture and place on a plate. Sprinkle half of the lemon zest over cutlets.
  2. Heat oil in a large skillet over medium heat. Brown chicken until cooked through, about 7 minutes, turning once. Transfer to a fresh plate.
  3. In a bowl, whisk lemon juice, chicken broth, capers, garlic and remaining zest until smooth. Pour into skillet with drippings and whisk until combined. Add half-and-half, if desired. Return chicken to pan and heat through, 2 minutes. To serve, spoon sauce over cutlets and garnish with parsley, if desired.

Notes

  • If capers aren’t available or not your thing, olives are the next best choice. They are both brined and provide a similar salty piquant taste. Use green olives, then thinly slice or chop them into smaller pieces. Kalamata would work as well for this dish.

Find it online: https://goingmywayz.com/lemon-caper-chicken/