Recipe (yields 2 servings)
1 large boneless skinless chicken breast
salt & pepper
flour
3 Tbsp. butter
1/2 cup chicken broth
Juice of 1 lemon
2 Tbsp. capers
Butterfly the chicken breast. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess. In a skillet on high heat, melt 3 Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side. Remove chicken from the skillet, and in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, and return the chicken to the skillet. Spoon sauce over the chicken several times. Serve immediately, with the remaining sauce poured over the chicken. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
