Breaded Chicken Breasts With Lemon Caper Sauce
Lightly breaded Chicken Breasts with The Olive Tap’s Lemon Caper Sauce. Simple and delicious!
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.