Ingredients
Method
- Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
- Dredge the chicken in the flour.
- Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
- Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
- Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
Nutrition
Notes
- For perfectly cooked chicken, aim for an internal temperature of 165°F; the chicken should be golden brown on the outside and no longer pink in the center.
- To avoid a broken sauce, ensure your cream is at room temperature before adding it to the skillet, and stir gently while it simmers.
- If you're short on time, use pre-sliced chicken breasts from the store to skip the pounding step and reduce cooking time.
- For a lighter version, substitute half of the heavy cream with Greek yogurt; it will provide creaminess without being overly rich.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days; reheat gently on the stove over low heat to maintain the sauce's creaminess.