4 chicken breasts, boned and split (I always used skinned and I have even used boneless thighs) nut flour seasoned with salt, pepper, and fresh garlic pressed 1/4 cup butter 2 lemons or more to taste 3 ounces capers 1/4 cup parsley
Instructions
1. Pound chicken breasts lightly, dredge in seasoned flour and brown in butter.
2. Pour juice of 2 lemons over chicken.
3. Reduce heat, cover and cook 8-10 minutes (or until cooked through).
4. Add capers and parsley; stir and baste chicken with pan juices. YUM!!!
