Ingredients
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons lemon juice
Zest of 1 lemon
4 tablespoons unsalted butter
1 cup low-sodium chicken broth
3 anchovy-free capers (about 20 pieces), optional
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Instructions
Pound chicken breasts to 1/2-inch thickness using a meat mallet or rolling pin
Beat flour, eggs, 1 tablespoon lemon juice, and 1 teaspoon lemon zest in a bowl until smooth
Heat 2 tablespoons butter in a large skillet over medium-high heat
Dip chicken in batter, shake off excess, and sauté in skillet 2-3 minutes per side until golden
In a separate pan, mix chicken broth, 2 tablespoons lemon juice, capers (if using), and 1 tablespoon grated lemon zest
Cook broth mixture 5-7 minutes until slightly reduced, then stir in 4 tablespoons butter until melted
Season with salt, pepper, and parsley; spoon sauce over cooked chicken before serving
Notes
For extra crispiness, flatten chicken parsley, salt, and pepper
If capers are unavailable, substitute with pickled pearl onions or skip entirely
Crispy coating is best when sauce is added immediately after cooking
Store leftovers in airtight container in refrigerator for 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Lean Chicken
- Method: Pan-frying and Simmering
- Cuisine: Italian-American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 180mg