 I made this recipe with Mrs. HB the other day and we all loved it. The sauce is amazing. Like drink-it-straight amazing! The lemon infusion is perfect, not too acidic or tart like some lemon dishes.  It’s a lighter, healthier dish that tastes every bit as rich as a heavy, calorie-loaded dish. We served it with rice, but I think it would be good with potatoes, too. It’s a new favorite recipe that gets a big A+ from me, the HH and Monkey Boy!
I made this recipe with Mrs. HB the other day and we all loved it. The sauce is amazing. Like drink-it-straight amazing! The lemon infusion is perfect, not too acidic or tart like some lemon dishes.  It’s a lighter, healthier dish that tastes every bit as rich as a heavy, calorie-loaded dish. We served it with rice, but I think it would be good with potatoes, too. It’s a new favorite recipe that gets a big A+ from me, the HH and Monkey Boy!
 Ingredients
Ingredients
3 large boneless, skinless chicken breasts, cut into medallions
2 tablespoons vegetable oil
Salt and pepper to taste
1/2 cup flour
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced parsley
 Directions
Directions 
Preheat oven to 200F. Set a serving platter into the oven to warm.
In a large skillet, heat the oil. Sprinkle salt and pepper onto the chicken pieces and dredge them in flour. Place the chicken in a single layer in the pan and fry on medium-high for about 3 minutes or until golden brown. Repeat until all chicken has been browned. Put chicken on the warmed plate in the oven.
 Drain all but a thick coating of oil from pan. Saute garlic in the leftover oil for about 30 seconds. Pour in chicken broth and use a whisk to scrape any bits from the bottom of the skillet. Add the lemon slices and bring to a boil. Continue cooking for about 7 minutes, stirring occasionally, or until the sauce reduces to about 2/3 cup. Add the lemon juice and capers and simmer for 5 minutes until the sauce thickens. Add the butter and allow to melt into the sauce. Sprinkle with parsley, spoon sauce over chicken before serving and enjoy!
Drain all but a thick coating of oil from pan. Saute garlic in the leftover oil for about 30 seconds. Pour in chicken broth and use a whisk to scrape any bits from the bottom of the skillet. Add the lemon slices and bring to a boil. Continue cooking for about 7 minutes, stirring occasionally, or until the sauce reduces to about 2/3 cup. Add the lemon juice and capers and simmer for 5 minutes until the sauce thickens. Add the butter and allow to melt into the sauce. Sprinkle with parsley, spoon sauce over chicken before serving and enjoy!
~Mavis

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
 



 Quote of the Day  “When the well is dry, we know the worth of water.” ― Benjamin Franklin
Quote of the Day  “When the well is dry, we know the worth of water.” ― Benjamin Franklin





 REI Garage Deal of the Day
REI Garage Deal of the Day







 I planted a $0.99 cent packet of Phlox seeds early last spring and take a look at them now. Aren’t they gorgeous? I love the colors.
I planted a $0.99 cent packet of Phlox seeds early last spring and take a look at them now. Aren’t they gorgeous? I love the colors.










 Quote of the Day  “There may be people who have more talent than you, but there’s no excuse for anyone to work harder than you do – and I believe that.”  Derek Jeter
Quote of the Day  “There may be people who have more talent than you, but there’s no excuse for anyone to work harder than you do – and I believe that.”  Derek Jeter









 Zaycon Foods
Zaycon Foods  Have you signed up for my daily newsletter yet? Sign up
Have you signed up for my daily newsletter yet? Sign up 