I’m sorry guys, I still don’t have any pictures for you. I really enjoyed this recipe. Its great on its own with normal “chicken” side dishes, or over pasta. If you’re putting it over pasta I’d recommend a bit more olive oil in the pan at the end to get up all those flavors. My husband wasn’t as fond of it. He’s not real big on lemon and this is rather strong in that aspect.
I’m working on getting my camera back up so until then, you’ll just have to imagine.
Lemon Caper Chicken
from All Recipes
1 tablespoon olive oil
4 thinly-sliced boneless, skinless chicken breast halves
Salt and pepper
4 teaspoons whole-wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon minced fresh parsley
Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.