Chicken Breast in Lemon Caper Sauce

How to prepare chicken breast in lemon caper sauce

1. Cut the chicken breast into thin slices and then pound them thin as for schnitzels (almost transparent). Make small incisions with the knife on the edges of the slices so the meat does not curl when frying.
2. Mix the flour, parmesan, 1/2 teaspoon pepper, paprika, and a little salt in a container.
3. Heat 1 tablespoon of butter with the oil in a wide pan. When it sizzles, dip the chicken slices in the flour mixture container and shake well (to coat on both sides, and when you take them out shake off excess flour) and place them in the pan to fry. Do not crowd them - if they do not fit, it is better to fry in batches. Fry about 3-4 minutes on each side until nicely browned. Remove to a plate and cover to keep warm.
5. Add the crushed garlic clove to the pan, stir quickly and deglaze with the chicken broth, capers (well drained of their liquid), and lemon juice. Season with salt. Boil the sauce for about 2-3 minutes until reduced by half, then add the remaining 2 tablespoons of butter. Stir to melt, then let it boil 2-3 more times. Add the finely chopped parsley and immediately turn off the heat.
6. Arrange the meat on plates and pour the caper sauce over it. Can be served with risotto or pasta.

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