1

Begin by flattening the chicken breast until about 1/2 inch thick for even cooking; this should take about 5 minutes.

2

Dredge the chicken breasts in the flour, coating both sides evenly, then set aside.

3

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat for about 2 minutes.

4

Add the chicken breasts to the skillet and cook on one side for 3-4 minutes until golden brown; flip and cook the other side for another 3-4 minutes. Cook until chicken reaches an internal temperature of 165°F (75°C). Remove the chicken and set aside on a plate.

5

In the same skillet, add the chicken broth and the juice of the lemon. Scrape the bottom of the skillet with a wooden spoon to release any chicken bits, cooking for about 2 minutes.

6

Add the capers and return the chicken to the skillet. Allow everything to simmer for another 3 minutes.

7

Add the butter and let it melt, stirring gently to form a sauce for approximately 2 minutes.

8

Garnish the dish with chopped parsley and serve immediately for the best flavor.

2 servings

• Add asparagus or spinach to the skillet for a nutrient boost.
• Serve over a bed of angel hair pasta for a heartier meal.
• Incorporate sun-dried tomatoes for an extra layer of flavor.

• Make sure to not overcook the chicken; it will remain juicy if cooked just right.
• Use fresh lemon juice for a more vibrant flavor.
• Ensure you have enough sauce to soak into any side dish you serve.

• fat: 20 grams
• protein: 32 grams
• calories: 350
• carbohydrates: 10 grams

This dish offers a balanced combination of protein and healthy fats, making it a great option for a fulfilling dinner while keeping calories in check.

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