Ingredients:
2 chicken breasts
Salt & black pepper to taste
2 tbsp all-purpose flour (for dredging)
olive oil
2 tbsp unsalted butter
1 shallot
2 garlic cloves, minced
½ cup chicken stock (120 ml)
¼ cup lemon juice (60 ml)
2 tbsp capers, drained
2 tbsp chopped fresh parsley
lemon slices for garnish
Pound the chicken evenly and season with salt and pepper. Lightly dredge in flour and sear in olive oil and butter until golden and cooked through. Set aside. In the same pan, sauté the shallot and garlic until soft. Add chicken stock, lemon juice, and capers. Simmer briefly, return the chicken to the pan, and spoon the sauce over. Garnish with parsley and lemon slices. Serve hot!
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Ingredients:
2 chicken breasts
Salt & black pepper to taste
2 tbsp all-purpose flour (for dredging)
olive oil
2 tbsp unsalted butter
1 shallot
2 garlic cloves, minced
½ cup chicken stock (120 ml)
¼ cup lemon juice (60 ml)
2 tbsp capers, drained
2 tbsp chopped fresh parsley
lemon slices for garnish
Pound the chicken evenly and season with salt and pepper. Lightly dredge in flour and sear in olive oil and butter until golden and cooked through. Set aside. In the same pan, sauté the shallot and garlic until soft. Add chicken stock, lemon juice, and capers. Simmer briefly, return the chicken to the pan, and spoon the sauce over. Garnish with parsley and lemon slices. Serve hot!