
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
Instructions:
Prepare Chicken: Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off any excess. Cook Chicken:- In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat.
- Add the chicken breasts and cook for about 3-4 minutes per side or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add lemon juice, chicken broth, and capers. Scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Stir in the remaining 2 tablespoons of butter and return the chicken to the skillet. Cook for an additional 2 minutes to heat through.
- Sprinkle fresh parsley over the chicken before serving.

Nutrient and Nutrition Quantity (Approximate):
Please note that these values are approximate and can vary based on specific ingredients and serving sizes. This is a general estimation:- Calories: ~400-450 kcal per serving
- Protein: ~30-35g
- Fat: ~20-25g
- Carbohydrates: ~20-25g
- Fiber: ~1-2g
- Sugar: ~1-2g
- Sodium: ~600-800mg
Nutrients:
- Protein: Chicken is a good source of high-quality protein, essential for muscle repair and overall body function.
- Fat: The dish provides fats from olive oil and butter, contributing to energy and flavor.
- Carbohydrates: The flour used for dredging contributes to the carbohydrate content.
- Vitamins: The dish is rich in vitamin C from fresh lemon juice and parsley.
- Minerals: Capers contribute to the sodium content, and there are other essential minerals in smaller amounts.