Recipe Background
Here's a main meal worthy of being called your main squeeze! This Main Squeeze Chicken coats the herbaceous, savory, pan-fried chicken in a creamy, lemony, buttery sauce that's rich and delectable. Main Squeeze Chicken is also incredibly fast, requiring less than 25 minutes to make, so you can spend more time with your favorite person just enjoying these amazing flavors! Sounds like a win-win all around!
Here's a main meal worthy of being called your main squeeze! This Main Squeeze Chicken coats the herbaceous, savory, pan-fried chicken in a creamy, lemony, buttery sauce that's rich and delectable. Main Squeeze Chicken is also incredibly fast, requiring less than 25 minutes to make, so you can spend more time with your favorite person just enjoying these amazing flavors! Sounds like a win-win all around!
Ingredients
For the chicken:
- 2 chicken breasts boneless and skinless, cut in half lengthwise and flattened to 1/4-inch thickness
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
For the sauce:
- 2 tablespoons butter
- 2 teaspoons garlic minced
- 1 cup chicken broth
- 1/2 tablespoon all-purpose flour
- 1/3 cup heavy cream
- 2 tablespoons capers
- 1 tablespoon lemon juice
For serving:
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon lemon wedges thinly sliced
- 8 ounces pasta optional, cooked and warm
- mashed potatoes optional, to taste, cooked and warm
Directions
- Season both sides of the chicken breasts with the salt, the pepper, and the Italian seasoning.
- Place 1/4 cup of the flour into a shallow bowl.
- Dip the chicken in the flour until evenly coated on both sides.
- Heat the oil in a large skillet over medium-high heat until it is sizzling and shimmering, about 2 minutes.
- Sear the chicken halves until golden-brown and fully cooked through, about 5 minutes per side.
- Rest the chicken pieces on a plate.
- In the same skillet, melt the butter.
- Sauté the garlic in the melted butter until fragrant, about 1 minute.
- Stir the chicken broth and the remaining flour into the butter mixture, mixing well until the sauce is smooth and uniform.
- Add the heavy cream, the capers, and the lemon juice to the sauce mixture.
- Reduce the heat to medium-low and bring the sauce to a simmer until thickened to a desired consistency, about 2-3 minutes.
- Stir the sauce continuously to ensure the sauce becomes smooth.
- Return the chicken pieces to the pan and toss well to coat.
- Cook the chicken pieces in the sauce for 1 minute.
- Garnish the chicken pieces with the parsley and the lemon wedges.
- Serve with the pasta or the mashed potatoes.
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