Super fast & really good. Serve it up with some couscous, which takes all of 5 minutes to cook, & dinner can be on the table in no time. Plus, the sauce would be perfect spooned over couscous. You can also up this recipe by making it with bone chicken.
4 Boneless, skinless Chicken breasts
3 Tbsp flour
1 Tbsp mixed dried spices- salt,pepper,garlic powder, italian
1 lemon, juiced and zested
½ cup low sodium chicken or vegetable broth
2 Tbsp capers, roughly chopped
½ Tbsp cornstarch
2 Tbsp chopped parsley
Heat a skillet with a thin layer of canola oil over medium-high heat. On a large plate, add the flour, some garlic powder, salt & pepper, & Italian seasoning, & mix. Pat the chicken cutlets dry & coat both sides in the flour
When the pan is hot, add the chicken cutlets. They need a few minutes per side. I usually can tell when to flip them (after say 4 minutes) when the edges around the top of the cutlet start turning white-ish. The key is to to get them golden brown.
When the cutlets are finished cooking, transfer them to a clean plate, lower the heat to medium-low, add the juice & zest of the lemon (if it's a small lemon, or not very juicy, you can use another 1/2 or whole lemon), scraping the bottom of the pan simultaneously.
The heat should be low, or even off if you are doing it immediately after taking the cutlets out. Add the broth immediately, continuing to stir. Now you can slightly raise the heat. Add the chopped capers, & add more broth if it doesn't seem like enough
Sprinkle in about 1/2 tbsp. cornstarch (or flour)- I recommend putting it in a fine mesh strainer, while stirring or whisking to prevent lumps.
When the sauce starts to thicken, add the cutlets back in (this is where they can finish cooking if you didn't completely cook them before). Coat the chicken in the sauce, & garnish with chopped parsley.