Use Meyer lemons in the dish if they're in season.
- 4 tablespoons butter
- 2 tablespoons olive oil
- 6 chicken breast halves, boneless, without skin, about 5 or 6 ounces each (2 pounds)
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 clove garlic, minced
- 1/2 cup chicken broth, low sodium, or half dry white wine
- 6 tablespoons fresh Meyer lemon juice or regular lemon juice
- 2 tablespoons capers, drained, optional
- 3 tablespoons fresh chopped parsley
In a large skillet or saute pan, heat the butter and olive oil over medium heat.
If the chicken breasts are large, cut them in strips or cut them horizontally to make cutlets. Chicken tenders may also be used in the recipe.
Put the flour in a bowl or plate.
Sprinkle the chicken with kosher salt and pepper. Coat the chicken with the flour. Arrange the chicken in the pan, and cook until browned and cooked through, turning to brown all sides.
Remove the chicken to a plate, and add the garlic to the pan. Cook for 1 minute. Add the chicken broth (or chicken broth and wine mixture) and the lemon juice. Bring to a boil. Add the chicken back to the pan along with capers, if using. Bring back to a boil. Reduce the heat to low, and simmer for 5 minutes.
Garnish servings with fresh chopped parsley.