• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 Tbsp olive oil
  • 1 lb chicken tenderloins or thinly
  • sliced skinless boneless chicken
  • breast
  • Salt and pepper
  • 4 tbsp flour
  • 1 medium shallot, minced
  • 2 Tbsp drained capers
  • ½ cup reduced-sodium chicken
  • broth
  • ¼ cup fresh lemon juice
  • 1-2 Tbsp minced fresh parsley


  • Pat chicken with paper towels to thoroughly dry. Mix together the flour with salt and pepper to taste.
  • Lightly coat the chicken with flour, shaking off any excess. Putting the flour and seasonings in a large plastic bag and shaking the chicken makes this step easy and much neater.
  • Heat the olive oil over medium high heat in a skillet.
  • Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through. Remove to a plate.

Categories: Mediterranean  Poultry 
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