A delightful chicken dish with a tangy lemon and herb sauce, perfect for a quick and flavorful dinner.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Season the chicken breasts with salt and pepper, then lightly coat them with flour.
Shake off any excess flour to prevent clumping.
Place the chicken in the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Avoid overcrowding the skillet to ensure even cooking.
Lower the heat to medium and add the shallots and capers to the skillet. Cook for 1-2 minutes, stirring frequently.
Stir constantly to prevent the shallots from burning.
Add the chicken broth and lemon juice to the skillet, whisking to combine. Let it simmer for 2-3 minutes until slightly thickened.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Return the chicken to the skillet and spoon the sauce over it. Cook for 1-2 minutes to warm through.
Ensure the chicken is well coated with the sauce for maximum flavor.
Garnish with fresh parsley and serve immediately.
Serve with a side of steamed vegetables or rice for a complete meal.
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