Easy Lemon chicken in just 3 steps

Preparation

1. On a sheet of wax paper or in a shallow bowl, flour, salt and pepper. Coat each breast with the mixture shake off.

2. In a large, heat oil over medium heat pan. Add chicken and cook lightly browned and no longer pink in the middle for about 3 minutes per side or until. Remove to a platter.

3. Add the chicken broth and lemon juice into the pan.

Cook over medium heat bring, stirring any browned bits in the pan, for 2-3 minutes or until the sauce reduces slightly. Add the capers and parsley. Pour sauce over chicken and serve immediately with lemon slices and a sprinkling of parsley.

Recipe Notes

• The thread runs directly beneath the chicken breast. It is a piece of tender meat, but withdrew for this recipe when chicken are thick or cook even faster. To remove the network, simply drag or cut the chest. Tendons removed, if desired, and reserve for another use.
• In order to pound chicken breasts to a uniform thickness, place it between two sheets of wax paper or plastic wrap and use the flat bottom with a mallet or the handle a chef's knife, blade in a towel wrapped meat cuisine book the same thickness. For this recipe, about one third of an inch thick in order.
• When buying lemons, choose this bright colors with a brilliant shine. Lemons are a little soft with fine leather and fell hard to seem fresh and full of juice. If you're looking for excitement, thicker shell lemon peel will also be tastier and more easily rust.
• Keep fresh lemons at room temperature up to a week, or int the refrigerator for up to 6 weeks. Allow to make juice come lemons to room temperature before using.