Time: 40 min.
Complexity: easily
Servings: 4

Quickly dredge the chicken in flour and fry it until cooked through, and Giada De Laurentiis's easy Italian chicken breast dinner, topped with a classic rich lemon-caper sauce, is ready.

Ingredients:

• 2 skinless, boneless chicken breasts, cut in half lengthwise, then each in half
• Sea salt and freshly ground black pepper
• Flour
• 6 tbsp (90 g) unsalted butter
• 5 tbsp. l. olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup washed pickled capers
• 1/3 cup finely chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, flour, lemon juice, capers, parsley

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Preparation:

Step 1
• Season the chicken breasts with salt and pepper. Dredge them in flour and shake off any excess.
Step 2
• In a wide skillet over medium-high heat, melt 2 tablespoons (30 g) butter with 3 tablespoons olive oil. When the oil begins to shimmer, add 2 chicken pieces and cook for 3 minutes. When the chicken is browned, flip and cook for another 3 minutes. Remove from the heat and transfer to a plate. Melt 2 tablespoons butter and add another 2 tablespoons olive oil. When the oil begins to shimmer, add 2 more chicken pieces and cook until browned. Remove from the heat and transfer to a plate.
Step 3
• Add lemon juice, broth, and capers to the skillet. Return to the stove and bring the mixture to a boil, stirring and scraping up any browned bits. Season to taste. Return the chicken to the sauce and simmer over low heat for 5 minutes. Transfer the chicken breasts to a serving dish. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously. Pour the sauce over the chicken breasts and garnish with parsley.

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