How to Prepare Lemon Chicken Breasts with Capers

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lemon chicken breasts with capers. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Lemon Chicken Breasts with Capers is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Lemon Chicken Breasts with Capers is something which I have loved my whole life.

Steps to Prepare Lemon Chicken Breasts with Capers

To get started with this particular recipe, we must first prepare a few components. You can cook lemon chicken breasts with capers using 12 ingredients and 16 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Lemon Chicken Breasts with Capers:

1. Prepare 6 oz 4 boneless, skinless chicken breasts
2. Get 1/2 cup freshly grated parmigiano-reggiano cheese
3. Get 1/4 cup fine, dry breadcrumbs
4. Make ready 4 tbsp capers, rinsed, drained, patted dry, and chopped
5. Make ready 1 lemon, zested and juiced
6. Make ready 2 tbsp fresh flat-leaf parsley
7. Take 3/4 tsp Kosher salt
8. Prepare 1/2 tsp freshly ground black pepper
9. Get 3 tbsp butter
10. Get 1 tbsp olive oil
11. Make ready 2 medium garlic cloves, thinly sliced
12. Make ready 1/2 cup lower-sodium chicken broth

Instructions

Steps to make Lemon Chicken Breasts with Capers:

1. Position a rack in the center of the oven and heat the oven to 425°F.
2. Make a lengthwise horizontal slice almost through each chicken breast and open each up like a book.
3. Flatten the chicken with a meat mallet until it is 1/4" thick.
4. put the cheese, breadcrumbs, 3 Tbsp capers, lemon zest, and 1 Tbsp parsley in a mini chopper of food processor and pulse a few times to combine.
5. Sprinkle the mixture on top of the chicken breasts.
6. Fold each breast closed and secure with toothpicks.
7. Sprinkle the breasts with salt and pepper.
8. Heat 1 Tbsp butter and the oil in a large (12"), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes.
9. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes.
10. Turn the chicken and cook the other side until browned, about 2 more minutes.
11. Add the garlic and the remaining 1 Tbsp capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (165°F), about 8 minutes.
12. Transfer the chicken to a serving platter and tent with foil.
13. Set the skillet over medium-high heat; add the chicken broth and cook, scraping the bottom of the pan with a wooden spoon to loosen any brown bits, until it reduces by half, about 2 minutes.
14. Remove from heat and whisk in 2 Tbsp of the lemon juice and the remaining 2 Tbsp of butter.
15. Taste and add more lemon juice, salt, and pepper, if needed.
16. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbsp parsley.

As simple as that Easiest Way to Make Lemon Chicken Breasts with Capers

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