Chicken Paige Recipe
Scaloppine with Capers, Sun-Dried Tomatoes, Lemon Butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season both sides with salt and black pepper.
- 2
Coat the Chicken
Dredge the chicken breasts in flour, shaking off any excess.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, melt the butter. Add the capers and sun-dried tomatoes, sauté for about 2 minutes. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- 5
Combine
Return the cooked chicken to the skillet, allowing it to simmer in the sauce for about 2 minutes to absorb the flavors.
- 6
Serve
Serve the chicken hot, drizzled with the lemon butter sauce and garnished with additional capers and sun-dried tomatoes if desired.