This classic Italian recipe is made fresh ingredients and comes together in just minutes! Enjoy this lemony recipe this spring with a side salad or pasta!
Servings: 4
Difficulty: Easy 
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Ingredients:
- 2 chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, finely chopped
- 1/4 cup Italian parsley, finely chopped
- 1/2 cup lemon juice, freshly squeezed (about 2 lemons)
- 2 lemon rinds (saved from juicing)
- 6 tablespoons olive oil
- 1 tablespoon salted butter
- 1/3 cup water
Directions:
Lay the chicken breasts flat on a cutting board. Use a sharp knife to butterfly the chicken breasts, then cut through to create two think chicken breasts. Repeat for the other chicken breast. In the end, you should have 4 thin chicken breasts.
Place a sheet of parchment paper over the chicken breasts and use a rolling pin or other heavy object to pound the chicken breasts. This will help tenderize the chicken and help it cook a bit faster. The chicken breasts should be 1/4 inch thick.
Add the flour to a large plate along with the salt and pepper. Mix these ingredients throughly.
Take each chicken breast and coat it on both sides with the flour mixture. Make sure to shake off the excess and set aside to get ready for frying.
Heat a large pan oven medium-high heat. Add the olive oil and butter. Once the butter starts to bubble, add the chicken breasts to the pan in a single layer. Fry for 2 minutes until golden brown then flip.
Add the lemon rinds to the pan, flesh side down, followed by the garlic. Fry for another 2 minutes on this side.
To remove the browned bits from the bottom of the pan, add the water, then quickly cover the pan with a lid to steam the chicken for 2 minutes.
After 2 minutes, remove the lid and add the lemon juice and capers. Continue cooking the chicken over medium-high heat until the saice has reduced by half, about 3-4 minutes.
Remove the chicken from the heat and add the chopped parsley as a garnish.
Serve warm with a side salad or some pasta and enjoy!
