Lemon Chicken

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1⁄2 C flour
• salt and pepper
• 4 T salted butter
• 2 T olive oil
• 1⁄4 c lemon juice*
• 1⁄4 c white grape juice*
• 1.5 C chicken broth
• 1 large lemon, sliced thinly
• 1⁄4 C jarred capers
• fresh parsley

*we don’t use alcohol at camp. At home we would use 1⁄2 c white wine for these two ingredients. Have an additional 3-4 T of lemon juice if you use the wine to add lemon flavor.

1. Cut the chicken breasts in half so that you have a total of four pieces (at camp, we cut the chicken into much smaller pieces to reduce cooking time and share the love. We pounded them just a little bit to make sure they were all the same thickness). Cover with plastic wrap and pound them to an even thickness of about 1⁄2 inch or less.
2. Place the flour in a bowl with some salt and pepper. Dredge the chicken in the flour mixture and set aside.
3. Heat 2 T of butter and the olive oil in a heavy skillet. Add the chicken and fry for a few minutes, flipping once. Both sides should be golden brown. Remove chicken and set aside.
4. Add the wine (lemon juice and white grape juice) to the skillet and let it get all sizzly so you can scrape browned bits off the bottom. Add the broth and lemon slices ( add your lemon juice now, too, if you are using wine). Let the mixture reduce to half or less.
5. Add the capers and butter. Arrange the chicken pieces back in the pan and sprinkle with fresh parsley.