Breaded Chicken Breasts With Lemon Caper Sauce

Two breaded chicken breasts topped with capers and herbs, served in a lemon caper sauce with lemon wedges on a white plate.

Lightly breaded Chicken Breasts with The Olive Tap's Lemon Caper Sauce. Simple and delicious!

Ingredients:

  • 1/3 C. all purpose flour
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 lb. chicken breasts or cutlets
  • 2 T. butter
  • 1 T. The Olive Tap's 100% Extra Virgin Olive Oil
  • 1 C. The Olive Tap's Lemon Caper Sauce
  • Garnishes: Lemon wedges, and chopped fresh flat leaf parsley.

Directions:

Combine flour, salt, and pepper.  Dredge chicken in mixture.  Melt 2 T. butter with oil in a large skillet over medium-high heat.  Add chicken, and cook about 6 minutes on each side or until golden brown and cooked through.  Transfer to a serving dish and keep warm.

Add Lemon Caper Sauce to skillet, stirring to loosen particles from bottom of skillet.  Cook 2 minutes or just until thoroughly heated.  Spoon sauce over chicken and garnish, if desired.

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