Sautéed Chicken with Olives, Capers and Lemons

By KDCooks

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 lemon, squeezed juice
• Salt and freshly ground pepper
• 2 tablespoons plain dry bread crumbs (optional)
• Four 6-ounce skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour, for dusting
• 1/2 cup pitted green olives, sliced
• 2 tablespoons drained capers
• 1 cup chicken stock or low-sodium broth
• 3 tablespoons unsalted butter, cut into small dice
• 2 tablespoons chopped flat-leaf parsley
• parmesan cheese

Details

Servings 4

Preparation

Step 1

Heat tablespoons of the oil in it. Season the chicken with salt and pepper and dust with the flour, & bread crumbs, and parmesan, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the lemon juice, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.
4.Transfer the chicken to plates and spoon the sauce on top