Breaded Chicken Breasts With Lemon Caper Sauce
- 1/3 C. all purpose flour
- 1/2 t. salt
- 1/2 t. pepper
- 1 lb. chicken breasts or cutlets
- 2 T. butter
- 1 T. The Olive Tap’s 100% Extra Virgin Olive Oil
- 1 C. The Olive Tap’s Lemon Caper Sauce
- Garnishes: Lemon wedges, and chopped fresh flat leaf parsley.
Combine flour, salt, and pepper. Dredge chicken in mixture. Melt 2 T. butter with oil in a large skillet over medium-high heat. Add chicken, and cook about 6 minutes on each side or until golden brown and cooked through. Transfer to a serving dish and keep warm.
Add Lemon Caper Sauce to skillet, stirring to loosen particles from bottom of skillet. Cook 2 minutes or just until thoroughly heated. Spoon sauce over chicken and garnish, if desired.