Marinating the chicken overnight takes this dish from an average Italian dinner to a fast and savory weeknight favorite taking only 20 minutes!
If you have an open bottle of white wine feel free to sub one cup of chicken stock for a cup of white wine. I usually serve this over pasta or steamed veggies for an easy complete meal.
- 4 thinly sliced chicken breast
- 4 lemons (zest and juice)
- 4 oz capers in brine
- 1 shallot (finely chopped)
- 1 head garlic (finely chopped)
- 1 bunch parsley leaves (finely chopped)
- 2 cups chicken stock or broth
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 Tbsp GF cup for cup flour
- 1 tsp salt
- 1 tsp pepper
- The night before:
- Place your thinly sliced chicken breast in a zip top bag or container.
- To the bag add the juice and zest of 3 lemons, parsley, garlic, shallot, 4oz of capers with their brine olive oil, salt and and pepper.
- Toss the ingredients together to mix and coat the chicken well and marinate over night.
- When ready to cook:
- Heat a skillet over medium high heat and when heated add the entire contents of the bag or container to the pan. Spread the chicken out so they don't overlap in the pan.
- Cook the chicken for 5-7 minutes on one side. Don't worry about browning the chicken since that isn't where the majority of flavor is coming from in this recipe. (it's dat sauce)
- Flip the chicken and cover your pan with a lid. Cook for another 5-7 minutes or until the chicken reaches 165°F.
- When cooked remove the chicken from the pan and reduce your heat to medium. Stir in the butter and flour and continue to stir until they are combined.
- When combined add 2 cups of chicken stock and quickly whisk scraping up all the browned bits from the bottom of the pan. That's flava' baby!
- Continue to whisk until the sauce thickens into a gravy. When thickened, squeeze in the juice of the remaining lemon and taste for salt and pepper. Adjust as desired.
- Add the chicken back to the pan and coat in the sauce. Serve over a side dish of your choice and enjoy!
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