I bought a bag of lemons and was planning on making lemon squares. I found out that I was missing some ingredients so I made this dish instead. This dish has two of my favorite ingredients, chicken and capers. The zing from the lemon and capers just brightens this dish.
1 lb. chicken breasts
salt and pepper
1/4 cup all-purpose flour
zest of one lemon
2 garlic cloves, minced
1 tbsp butter
1 tbsp olive oil
juice of 2 lemons
1/2 cup white wine (or white grape juice or apple juice)
1/2 cup low sodium chicken stock
1/4 cup capers, rinsed
Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
Drizzle sauce over and around the chicken; garnish with parsley.