- 4 boneless, skinless chicken breast halves, about 6 ounces each
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 cup chicken stock preferably homemade
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon drained bottled capers, rinsed and chopped
- Additional kosher salt and freshly ground black pepper to taste
- Thin slices lemon and chopped fresh parsley for garnish
Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about ¼ inch thick. Repeat with the remaining 2 breast halves.
Mix the flour with the salt and pepper in a shallow pie plate. Heat half the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.
Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up any browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.
Serve with sauteed zucchini and buttered noodles.