Sauteed Chicken Breasts with Lemon-Caper Sauce

Name: Sauteed Chicken Breasts with Lemon-Caper Sauce
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly; 1/4 cup, unbleached all-purpose flour; 1 1/2 tablespoons, unsalted butter; 1 1/2 tablespoons, vegetable oil; 1 , scallion or shallot, minced (about 2 tablespoons); 1 cup, low-sodium chicken broth; 1/4 cup, lemon juice; 2 tablespoons, small capers, drained; 3 tablespoons, unsalted butter, softened

Main Courses
Chicken
Weeknight

Appears in Cook's Illustrated September/October 1993

High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

SERVES 4

TIME 45 minutes

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