Serve with 1 cup rice and 1 cup steamed vegetables.
1 large lemon
1 1⁄2 lbs (675 g) boneless, skinless chicken breasts, about 3 breasts
1 1⁄2 tbsp oil
1⁄2 cup low-sodium broth, your choice
1 tbsp drained capers
1 tbsp unsalted butter
- Slice lemon in half; using 2-in-1 Citrus Press, juice half. Slice the other half into thin rounds. Set aside.
- To thinly slice chicken, place one hand on one breast and press down firmly. Curve fingers up slightly for safety. Carefully slice meat horizontally. Repeat with remaining chicken. You should have six pieces in total. Coat both sides with seasoning.
- In a large fry pan, heat oil over medium-high heat. Add chicken; sear 2–3 min per side or until cooked through. Remove chicken to a plate. Add broth, lemon juice, sliced lemons and capers to pan. Scrape up and stir in any brown bits. Reduce heat to medium; simmer, stirring occasionally, until sauce starts to reduce and thicken, 3–5 min. Add butter, stir until melted.
- Add chicken back to pan and coat with sauce, turning over to warm through, 1 min. To serve, spoon sauce over chicken.