Lemon Chicken

1. 1

   1.

2. 2

   Heat 1 tablespoon butter and olive oil in a large pan over medium heat.

3. 3

   Mix flour, salt, and pepper in a shallow dish.

4. 4

   Dredge chicken and fry in the pan in batches, adding butter if the pan gets too dry.

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   2.

6. 6

   Remove chicken to a paper towel-lined plate.

7. 7

   Pour wine into the pan and scrape the chicken bits off the bottom.

8. 8

   Allow to reduce by half and then pour in the chicken stock.

9. 9

   While the sauce is simmering, halve and juice the lemons.

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    3.

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    Add the lemon juice, capers, and salt and pepper, to taste, to the sauce and allow to simmer for a few minutes.

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    Add the remaining tablespoon of butter and allow to melt into the sauce.

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    4.

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    Serve chicken with the sauce poured all over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.