INGREDIENTS:

• 4 tablespoons (2 ounces) unsalted butter
• 2 tablespoons olive oil
• 6 large boneless, skinless chicken breasts, about 2 pounds
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3/4 cup all-purpose flour
• 1 clove garlic, minced
• 1/2 cup LonoLife Chicken Bone Broth
• 6 tablespoons fresh lemon juice
• 2 tablespoons capers, drained, optional
• 3 tablespoons finely chopped fresh parsley

DIRECTIONS:

1. In a large skillet or sauté pan, heat the butter and olive oil over medium heat.

2. If the chicken breasts are large, cut them in strips or cut them horizontally to make cutlets. Chicken tenders may also be used in the recipe.

3. Put the flour in a shallow bowl or on a plate.

4. Sprinkle the chicken with kosher salt and pepper and coat with the flour. Arrange the chicken in the skillet, and cook until browned and cooked through, turning to brown all sides.

5. Remove the chicken to a plate, and add the garlic to the pan. Cook for 1 minute. Add the chicken broth and the lemon juice. Bring to a boil. Add the chicken back to the pan along with capers. Bring back to a boil. Reduce the heat to low, and simmer for 5 minutes.

6. Garnish servings with fresh chopped parsley.

Adapted from: @thespruceeats