Recipe from Food Network
- 1 pound thin sliced skinless, boneless chicken breast
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon hot paprika (I skip this)
- 2 tablespoons olive oil
- 1 large lemon-half thinly sliced, half juiced
- 2 tablespoons butter
- 1 medium shallot, chopped (I skip this)
- 1/3 cup white wine or dry vermouth (I skip this)
- 1/3 cup chicken broth (I use 2/3 cup since I skip the wine)
- I like to add 1/4 cup capers, drained and rinsed
- Arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of the seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.
- In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
- Melt 1-tablespoon butter in the same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine, broth, and capers and bring to a boil over high heat, scraping up any brown bits from bottom of the pan with a wooden spatula; boil until reduced by half, about 1 minute.
- Stir in lemon juice and remaining butter and pour over chicken, garnish with chopped parsley.