Lemon Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1.3 pounds chicken breast slices (thin-sliced, boneless, skinnless)

⅓ cup flour

2 tablespoons olive oil

2 sprigs rosemary (or thyme)

2 cloves garlic

1 cup chicken broth

2 tablespoons capers (or olives)

1 lemon

2 tablespoon parsley

1 teaspoon salt

2 twists black pepper

⅓ cup lemon juice

1 tablespoon flour

Directions

flour chicken

Coat 1.3 pounds chicken breast slices in ⅓ cup flour then add them to a large skillet with 2 tablespoons olive oil (heated).Season with 1 teaspoon salt and 2 twists black pepper, add 2 cloves garlic (crushed) and 2 sprigs rosemary, then cook 2 minutes per side.

add lemon juice

Add 1 cup chicken broth and 2 tablespoons capers and let cook for about 5 minutes, adjusting cooking time based on the thickness of your chicken.When chicken is cooked, whisk ⅓ cup lemon juice with 1 tablespoon flour then add mixture to the pan.Add 1 lemon cut into thin slices, turn the chicken upside down and move it in the pan to spread the sauce.

serve

Cook for a final minute, if necessary add more broth to make it creamier.Serve with 2 tablespoon parsley and the sauce on top. Enjoy!

Nutrition

• Serving Size: 1 of 4
• Calories: 287 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.02 g
• Cholesterol: 94 mg
• Sodium: 868 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 33 g