Golden, tangy, and bursting with Mediterranean flavor — simple but restaurant-level good!
🍗 INGREDIENTS
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt & black pepper, to taste
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- ½ cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 1 tbsp butter
For the Sauce:
- 3 cloves garlic, minced
- ½ cup chicken broth (or dry white wine)
- 2 tbsp fresh lemon juice
- 1 tbsp capers, drained
- ¼ cup cherry tomatoes, halved (optional but adds great color)
- 2 tbsp chopped sun-dried tomatoes (optional)
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
👩🍳 INSTRUCTIONS
-
Prep the chicken:
Slice each breast horizontally to create 4 thinner cutlets. Season with salt, pepper, garlic powder, and paprika. Lightly dredge each piece in flour, shaking off excess. -
Cook the chicken:
Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove from pan and set aside. -
Make the sauce:
In the same pan, add minced garlic and sauté 30 seconds.
Pour in broth (or wine) and lemon juice, scraping up any browned bits.
Add capers, tomatoes, and sun-dried tomatoes (if using). Simmer for 2–3 minutes. -
Finish it off:
Stir in 2 tbsp butter until melted and silky. Return chicken to the pan and spoon sauce over the top. Simmer 1 minute to heat through. -
Serve:
Sprinkle with parsley and serve with rice, pasta, or sautéed veggies.
