Categories: Chicken
Ingredients
- 4 chicken breasts, pounded to 1/4-inch thickness
- 1 tbsp garlic, minced
- 10 sun-dried tomatoes, cut into strips
- 1 onion, small
- 1 1/2 cups chicken broth
- Juice of 1/2 lemon
- 3 tbsp butter
- 1/3 cup heavy cream
- 4 tbsp olive oil, for frying
- 1/4 cup capers, rinsed
- Salt and pepper, to taste
Directions
-
Season chicken generously with salt and pepper; cook for 5 to 8 minutes on each side, until golden and cooked through, over medium-high heat. Remove the cooked chicken and set aside.
-
Add onion with garlic and sun-dried tomatoes in the same skillet. Saute for a couple minutes until lightly browned and then whisk in the lemon juice, chicken broth and capers; don’t forget to scrap up any bits from the bottom of the pan. Let the sauce simmer until reduced by half, for 10 to 15 minutes, over medium-low.
-
When the sauce has thickened, remove the skillet from heat and whisk in the butter until it melts and then add in the cream. Heat for half a minute more, until heated through, then remove completely from heat. Add in the chicken breasts; give everything a good stir until the chicken is evenly coated with the sauce. Serve warm.