Ingredients

For 4 servings, as the original recipe is you‘ll need:

1/4 cup flour
3 boneless, skinless chicken breasts
2 Tablespoons capers, rinsed
2 Tablespoons vegetable or maybe canola oil
1 clove garlic
1 cup low-sodium chicken broth
1/2 cup dry white wine
4 strips lemon zest
1/4 lemon juice
3 Tablespoons unsalted butter
Pepper and salt for taste
2Tablespoons Italian parsley

Directions:

Before you start to cook, preheat your oven to 200 degrees and than place the serving platter to warm.  Than, season the breast pieces with pepper and salt and dredge each side with flour. Warm them along with the vegetable oil and pan-fry the chicken breasts until they have golden brown color, about 3 min per side. After that, place the chicken pieces into the warm oven. When they are ready, pour the oil from the pan, leaving just a thin layer on the surface.

In the skillet, cook about 20 sec and stir the garlic till fragrant and then pour in the chicken soup. Than, add the lemon slices and boil them together. Then, occasionally stir them, but let the sauce cook until it is reduced to 2/3 cup. Add the capers and the lemon juice and simmer about 5 min. Put the butter in the skillet and him melt and than add the Italian parley.

As last, arrange your chicken with the sauce with a spoon all over the portions.

Nutrition

• Calories-421 kcal
• Carbohydrates-16.1 g
• Cholesterol-128mg
• Fat-21.2 g
• Protein-41.1g
• Fiber-1.3 g