When people ask me what ingredient I always have on hand my answer is fresh lemons. My mother has a huge lemon tree in her front yard in Florida and I’m totally jealous. She is giving lemons away while I’m buying them for 50 cents a pop at the grocery store.  This dish uses lemon as a star ingredient. I also love the salty and briny taste that the capers add.

Ingredients:

• thinly sliced chicken breasts
• 1 cup flour
• 2 lemons
• 1 can chicken broth (or a cup white wine)
• capers
• olive oil
• butter
• salt and pepper

Assembly:

Season flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dust chicken breasts in flour mixture and place into a hot pan with 1 tablespoon butter and 1 tablespoon olive oil. Sear the chicken until brown. You may have to do this in batches – try not to crowd the pan or they will not brown properly. Remove the chicken and set aside. Add 1/2 can of chicken broth and the juice of one lemon to the same pan. Bring to a simmer, reduce and scrap the brown bits off the pan with a wooden spoon to add flavor. Once reduced, add the chicken back into the sauce and add 2 tablespoons capers. Serve with slices of lemon.