Loving My Lemon Chicken

After making my fish fry recipe and pork recipe this week, I had lemon, capers, and dill left over. Using those ingredients and the frozen chicken we always keep in the freezer, I was able to make this awesome lemon chicken recipe.

Skillet Lemon Chicken With Capers 

Even with the over cooked chicken, this dish was delicious!

Inspired by Food.com

4 medium boneless skinless chicken breasts
1/2 cup flour, divided
1 tsp salt (I used a hefty amount of seasoning salt)
2 eggs
2 tsp olive oil
2 Tbs butter
2 Tbs garlic, minced
1/2 cup chicken stock
1/4 cup Moscato
1 large lemon
2 Tbs capers, drained 
1 Tbs fresh dill, chopped

• Place each chicken breast between two sheets of wax paper and flatten each to about 1/4 inch thick.
• In one pie plate (or wide, shallow bowl), beat eggs slightly.
• In another pie plate, mix 1/4 cup flour with salt.
• Coat chicken with flour mixture, then dip in egg.
• Put battered chicken on a plate.
• Add flour/salt as needed until all chicken is coated.
• In nonstick skillet, heat olive oil over medium high heat until hot.
• Melt 1 Tbsp butter.
• Add chicken.
• Cook 5 min to brown, then reduce heat to medium.
• Turn chicken and cook about 4-5min more until juice runs clear when pierced.
• Transfer chicken to a warm dish or place in a low oven.
• Add garlic to the drippings in the skillet.
• In a bowl, whisk stock, wine, lemon juice, and 1 1/2 tsp of flour until smooth.
• Stir into mixture in skillet and scrape skillet to incorporate any browned bits.
• Heat to a boil - 1 minute. Stir in capers and remaining 1 Tbs of butter. Simmer until thickened.
• Pour sauce over chicken, sprinkle with dill, and garnish with additional lemon slices.