Lemon chicken with a light savory sauce has always been one of my favorite dinners. Studded with caper berries and lemon slices, it’s always an easy everyday supper, and it’s also pretty enough for company. Here is my no-fail lemon chicken recipe:
Robin’s Lemon Chicken
4 chicken fillets, cut in half and tenderized (place chicken pieces between slices of plastic wrap and pound until fillets are about 1/4 inch thick)
2 small lemons, sliced
1/4 cup lemon juice
2 tsp. minced garlic
1 cup chicken broth (I use my favorite Bell View brand)
3 tbsp. caper berries
1 tbsp. olive oil
1 tbsp. butter (I like Kerrygold)
1 tbsp. cornstarch
Slice lemons into rounds.
In a large skillet over medium-high heat, melt butter into olive oil. Add minced garlic and stir for one minute. Add chicken fillets and cook for about two-three minutes on each side until slightly brown.
While chicken is browning, mix lemon juice and chicken broth. Add half of lemony broth mixture to the skillet and lower heat to medium. Add lemon rounds and caper berries to cook with the chicken. Allow chicken, lemon slices and capers to cook in this lemony broth for about seven to 10 minutes until the chicken is completely cooked through. Remove chicken onto a serving platter.
Add cornstarch to remaining lemon-broth mixture, and pour into the skillet, stirring until the sauce is thickened, about two to three minutes. Pour lemon sauce over chicken and arrange caper berries and lemon slices on serving platter as a garnish.