Description
A light and flavorful dish featuring tender chicken in a lemony caper sauce served over zucchini ribbons.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 medium zucchinis, spiralized into ribbons
- 1 tablespoon chopped fresh parsley
Instructions
- Pound chicken breasts to an even thickness.
- Mix flour, salt, and pepper in a shallow dish.
- Dredge chicken in the flour mixture.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 4-5 minutes per side until golden and cooked through.
- Remove chicken and set aside.
- Add butter, chicken broth, lemon juice, and capers to the skillet.
- Simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet and coat with sauce.
- Serve over zucchini ribbons and garnish with parsley.
Notes
- Use a meat mallet to flatten chicken evenly.
- Zucchini ribbons can be made with a spiralizer or vegetable peeler.
- Adjust lemon juice to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg