Skilet Creamy Lemon Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 breast fillet or 1.42kg

• Butter

  Salted

  2 tbsp or 28g

• Garlic

  Raw

  2 tbsp or 17g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Lemon juice

  Canned or bottled

  ¼ cup or 61g

• Wheat flour

  Whole-grain

  1 ½ tsp or 4g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. In a nonstick skillet, heat olive oil over med high. Stir in half of the butter until melted. Add the thinly pounded chicken. Cook 5 min to brown, then reduce heat to med. Turn chicken and cook about 4-5 minutes more until juice runs clear when pierced. Transfer chicken to a warm dish.
2. Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
3. In a cup mix stock, wine, lemon juice, and flour until smooth. Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
4. Heat to a boil, boil 1 minute. Stir in capers and remaining butter, simmer until thickened. Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
5. Enjoy!

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