Recipe lifted from Giada ❤️

Ingredients

  • Chicken breasts (3)
  • Olive Oil (2 tbsp.)
  • Butter (4 tbsp.)
  • Flour (for dredging)
  • Lemon juice (1/3 cup, ~1 lemon)
  • Stock (3/4 cup, any kind)
  • Capers (1/4 cup, rinsed)
  • Parsley (for garnish)

Cooking Instructions

Brown the chicken

  1. Butterfly the chicken breasts, should have 6 equally sized relatively thin pieces, and salt and pepper each side
  2. Get a pan to medium high and melt half the butter (2 tbsp.) with the oil
  3. Dredge the butterflied breasts in flour then add to the pan
  4. Cook each side for 2-3 mins, until a nice brown on each side, no need to cook through
  5. Remove from the pan

Make the sauce

  1. After removing the chicken, add in the lemon juice, stock, and capers to the still hot pan
  2. Scrape up brown bits and bring to a simmer
  3. Add the chicken back to the pan and simmer for ~5 minutes, until cooked through
  4. Add the rest of the butter (2 tbsp.) to make the sauce real nice, but it’s not necessary

Serving ideas

  1. Serve with some spaghetti
  2. Garnish with parsley