Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Lemon Chicken with Caper Sauce

4.7
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Italian
Lemon Chicken with Caper Sauce
Ingredients
  • 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
  • salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons vegetable oil, or as needed
  • 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 Italian (flat-leaf) parsley
Instructions
1
Preheat your oven to 200 degrees Fahrenheit and set the temperature to 95 degrees Celsius.
2
Place a serving platter in the oven to warm up and get ready for cooking.
3
Next, season chicken breast pieces with salt and pepper, then coat them evenly in flour. Make sure to shake off any excess flour that falls off during the process.
4
Heat a generous amount of vegetable oil in a skillet over medium heat. Carefully add the chicken pieces to the skillet and cook until they're golden brown on both sides, about 3 minutes per side. Make sure to work in batches and don't overcrowd the skillet, adding more oil as needed.
5
Once you've cooked all the chicken pieces, transfer them to the warmed platter in the oven. Next, drain most of the oil from the skillet, leaving a thin layer on the surface.
6
In the same skillet, cook and stir minced garlic until it's fragrant and releases its aroma, about 20 seconds. Pour in chicken broth and use a spatula to scrape any browned bits from the bottom of the skillet. Add slices of lemon and bring the mixture to a boil, stirring occasionally.
7
Let the sauce reduce by about 2/3 cup and cook for 5 to 8 minutes, stirring occasionally. Add lemon juice and capers, then simmer until the sauce is reduced and slightly thickened, about 5 minutes more.
8
Drop butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add some fresh parsley, then remove the skillet from heat.
9
Arrange chicken medallions on serving plates and spoon the delicious sauce over each portion to serve.