Chicken With Lemon, Capers And Parsley Pan Sauce

Name: Chicken With Lemon, Capers And Parsley Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 4 boneless, skinless chicken breasts (6 to 8 ounces each),; tenderloins removed, trimmed of excess fat, halved; horizontally, and pounded 1/4-inch thick (see note above); Table salt and ground black pepper; 4 teaspoons vegetable oil; Sauce; 2 teaspoons vegetable oil; 1 medium shallot, minced (about 3 tablespoons); 1 teaspoon all-purpose flour; 3/4 cup low-sodium chicken broth; 2 teaspoons fresh lemon juice from 1 lemon; 1 tablespoon capers, rinsed and chopped; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon cold unsalted butter; Table salt and ground black pepper

Servings: persons

Chicken
4 boneless, skinless chicken breasts (6 to 8 ounces each),
tenderloins removed, trimmed of excess fat, halved
horizontally, and pounded 1/4-inch thick (see note above)
Table salt and ground black pepper
4 teaspoons vegetable oil
Sauce
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
1 teaspoon all-purpose flour
3/4 cup low-sodium chicken broth
2 teaspoons fresh lemon juice from 1 lemon
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh parsley leaves
1 tablespoon cold unsalted butter
Table salt and ground black pepper

1
1. For Chicken: Adjust oven rack to middle position and heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large ovensafe plate. Add remaining 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.
2
2. For Sauce: Add oil to empty skillet used to cook chicken and return pan to low heat. Add shallot and cook, stirring often, until softened, 1 to 1 1/2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, capers, parsley, and butter; season with salt and pepper. Spoon over cutlets and serve immediately.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chicken, 4 boneless, skinless chicken breasts (6 to 8 ounces each),, tenderloins removed, trimmed of excess fat, halved, horizontally, and pounded 1/4-inch thick (see note above), and more.

Yes, Chicken With Lemon, Capers And Parsley Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!