INGREDIENTS:
- 2 boneless, skinless chicken breasts (about 9-11 ounces) cut in half horizontally
- ⅓ cup all purpose flour
- 2 tablespoons parmesan cheese
- ½ teaspoon garlic powder
- 4 tablespoons Infused Coconut Oil (I used 2 tablespoons butter and 2 tablespoons oil)
- 3-4 tablespoons lemon juice
- 1 cup chicken broth
- 1-2 tablespoons minced garlic (use 2 for a super garlicky flavor)
- 3 tablespoons capers
- ¼ – ½ teaspoon red pepper flakes (optional)
- ⅓ cup heavy cream
- Salt & Pepper
- 2 tablespoons chopped parsley
DIRECTIONS:
- Season the chicken breasts on both sides with salt and pepper. In a shallow dish, combine the flour, parmesan cheese, and garlic powder. Dredge each chicken breast in the flour mixture and shake off any excess.
- Heat the oil and butter in a skillet large enough to hold 4 chicken breasts over medium-high heat. Place the chicken in the pan and allow to brown for 3-4 minutes per side or until cooked through. Transfer the chicken to a platter, keep warm. Drip off any excess oil from the pan, leaving only enough to coat the skillet.
- While the chicken is frying, combine the lemon juice, chicken broth, minced garlic, capers, and red pepper flakes in a 2 cup measuring cup, whisk until combined.
- Reduce the heat to medium and add the lemon juice mixture into the pan. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for 8-10 minutes or [b]until about ⅓ cup of the sauce remains[/b].
- When the sauce has thickened, remove from the flame, add the heavy cream and whisk to combine.
- Place the skillet back over the flame for just 1 minute until the sauce just begins to boil. Remove from heat.
- Place the chicken in the sauce, and drizzle the sauce on top if you’d like for the chicken to soak up the flavor. You can also drizzle the sauce over the chicken on a bed of pasta for a more complete meal. Sprinkle with chopped parsley and serve immediately for best results.
