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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Lightly breaded and pan-fried with lemon juice and capers, this dish has a lot of zest! Ingredients:
1 small onion |
5 cloves garlic |
1 cup chicken broth |
2 tablespoons lemon juice |
2 tablespoons chopped parsley |
2 tablespoons capers |
1/2 teaspoon fresh ground black pepper |
2 boneless skinless chicken breasts |
1 cup seasoned dry bread crumb |
1 tablespoon olive oil |
Directions:
1. Chop the onion and set aside.
2. Crush the garlic and add to the onions.
3. Combine chicken broth, lemon juice, parsley, capers and black pepper.
4. Cut each chicken breast in half to make 4 thin filets.
5. Salt and pepper the chicken.
6. Pat the chicken in bread crumbs to coat.
7. Heat the olive oil in a skillet- there should be enough to coat the bottom (note: try not to use a non-stick skillet).
8. Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
9. Remove chicken from skillet and throw in the onions and garlic.
10. Sautee for about 5 minutes or until onions are softened.
11. Add the chicken broth mixture and bring to a simmer.
12. Add the chicken and let simmer for a few minutes to heat.
13. Garnish with lemon slices or parsley.
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