5 STAR TIPMy chicken dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection.
—HANNAH WILLIAMS MALIBU, CA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
3 to 4 tablespoons capers, drained
2 to 3 tablespoons lemon juice
3 tablespoons butter
1. Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken halves in flour to coat both sides; shake off excess.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.
3. Add chicken stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in the butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.
5 STAR TIP
Buying boneless skinless chicken breasts can cut up to 15 minutes off your cooking time. Save money by buying larger size packages, then rewrap individually or in family-size portions and freeze.