Lemon Chicken with Capers and Mushrooms
Quick and easy recipe with loads of healthy ingredients. Use thinly sliced chicken breasts or slice your own and pound to about 1/2 inch thickness.
Servings 4 servings
Ingredients
- 4 each thinly sliced boneless chicken breast cutlets Substitute 2 chicken breasts sliced lengthwise and pounded to 1/2 inch thickness. You can also use about 8 chicken tenderloins for 4 servings.
- ¼ cup whole wheat flour use any gluten free flour if desired
- ¼ tsp salt omit if using salted broth
- ¼ tsp pepper freshly ground or to taste
- 2 tablespoons avocado oil
- ½ each medium onion chopped (approximately ½ cup)
- 2 tablespoons capers drained and rinsed
- ½ cup broth chicken or bone broth
- ¼ cup lemon juice freshly squeezed or bottled
- 6 oz mushrooms sliced, use any of your favorites; I use baby portobello
Instructions
- Pat chicken dry. Season with salt and pepper.
- Dredge chicken pieces in flour.
- Heat avocado oil in frying or saute pan until hot. Reduce heat to medium.
- Brown chicken pieces in the pan about 3 minutes until golden brown. Turn and cook another 2-3 minutes until cooked through.
- Remove chicken from pan and place on a platter, Cover to keep warm.
- Add chopped onions to the pan and cook about 2 minutes until softened.
- Add one tablespoon of the broth and stir to loosen browned bits from the pan.
- Add the mushrooms and saute about two minutes until onions are browned.
- Add the rest of the broth, capers, and lemon juice.
- Cook, stirring occasionally, for 5 minutes until mushrooms are cooked, and sauce thickens. Add more broth or a small amount of water if needed.
- Return the chicken to the pan for 1-2 minutes to reheat. Serve chicken with the pan sauce.
Notes
It is best to use freshly squeezed lemon juice, but in a pinch I use the bottled lemon juice.
Capers are high in sodium, so drain and rinse them to lower the sodium content.
I like to serve over salad greens, pasta, rice, or farro.