Pan-Seared Chicken with Lemon-Caper Butter Sauce

Pan-seared chicken breasts finished in a lemon-caper butter sauce with Dijon for a bright, savory stovetop dinner in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 lb chicken breast
• 0.25 cup all-purpose flour
• 2 tbsp olive oil
• 3 tbsp butter
• 2 clove garlic
• 1 unit lemon
• 2 tbsp capers
• 1 tsp dijon mustard
• 0.5 cup chicken broth
• 1 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Slice the chicken breasts horizontally to create thinner cutlets. Season both sides with half the salt and pepper, then lightly dredge in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and an internal temperature of 165°F is reached, about 4-5 minutes per side. Remove chicken and set aside on a plate. (about 10 min)
3. In the same skillet, melt 1 tablespoon of butter over medium heat. Mince the garlic and sauté until fragrant, about 1 minute. (about 1 min)
4. Whisk in the chicken broth, lemon juice, capers, and dijon mustard. Simmer until the sauce reduces by half, about 3 minutes. (about 3 min)
5. Remove skillet from heat. Whisk in the remaining 2 tablespoons of cold butter until emulsified into a glossy sauce. Return the chicken to the pan to coat with the sauce before serving. (about 2 min)