Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
3
Low
Nutrition per serving
Calories482.4 kcal (24%)
Total Fat32.4 g (46%)
Carbs6.4 g (2%)
Sugars1.4 g (2%)
Protein40.3 g (81%)
Sodium376 mg (19%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.5 poundsboneless skinless chicken breasts
halved horizontally
kosher salt
black pepper
all-purpose flour
for dredging
6 tablespoonsunsalted butter
3 tablespoonsextra-virgin olive oil
plus more as needed
1shallot
peeled and sliced lengthwise
1lemon
halved, half thinly sliced and seeds removed, half juiced
¾ cupchicken stock
4 teaspoonscapers
drained
fresh parsley
Coarsely chopped, for garnish, optional
Instructions
Step 1
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
Step 2
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Step 3
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Step 4
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Step 5
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Notes
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