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Zesty Lemon Butter Chicken

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This Zesty Lemon Butter Chicken with Capers is a delightful dish that combines tender chicken breasts with a bright lemon-butter sauce. Each bite is bursting with flavor, making it perfect for any occasion.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 cup all-purpose flour, for dredging
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 large egg
  • 1 tablespoon water
  • 1 cup grated Romano cheese (or Parmesan cheese, if preferred)
  • 1/4 cup olive oil
  • 1/4 cup unsalted butter (1/2 stick)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons capers, rinsed and drained
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Start by preparing your chicken breasts. Place them between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. This ensures they cook evenly. Aim for a nice, flat surface without tearing the meat.
  2. Next, set up a dredging station. In a shallow dish, combine the flour, salt, black pepper, garlic powder, and dried oregano. In another bowl, whisk together the egg and water until smooth. Prepare a third plate with the grated Romano cheese. This assembly line will streamline the coating process.
  3. Coat each chicken breast first in the flour mixture, shaking off the excess, then dip it into the egg wash, and finally, press it into the Romano cheese until well-coated. This layering technique creates a crispy crust when cooked.
  4. In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the coated chicken breasts. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. You’ll know they’re done when the internal temperature reaches 165°F (75°C) and the crust is crispy.
  5. Once the chicken is cooked, transfer it to a plate and cover it loosely with foil to keep warm. In the same skillet, lower the heat to medium and add the butter. Let it melt, scraping up any browned bits from the bottom of the pan for added flavor.
  6. Add the fresh lemon juice and capers to the melted butter, stirring to combine. Cook for an additional 1-2 minutes, allowing the sauce to slightly thicken. The aroma will be heavenly — watch for it to bubble gently, indicating it’s ready.
  7. Return the chicken to the skillet, spooning the lemon-caper sauce over the top. Cook for another minute to reheat the chicken and meld the flavors. Avoid overcrowding the pan to ensure even heating.
  8. Finally, garnish with chopped fresh parsley and serve immediately with lemon wedges on the side for an extra citrusy kick. Enjoy your beautiful Lemon Chicken Romano!

Nutrition

Keywords: Don’t skip pounding the chicken! This step not only helps with even cooking but also tenderizes the meat, resulting in a juicier final dish.

Find it online: https://mamablueberry.com/zesty-lemon-butter-chicken-with-capers/