2 chicken breasts, boneless and skinless
Salt and freshly ground pepper, to taste
Flour, for dredging
4 tbsp. olive oil
Juice of 1 lemon
3-4 sprigs thyme, finely chopped
1-1 ¼ cups chicken stock
2 tbsp. capers
1 tbsp. butter
1 tbsp. freshly grated lemon zest
Cut the chicken breasts in half lengthwise, lightly pound to even ½-inch thickness. Season chicken with salt and pepper and then dredge in flour. Shake off any excess flour.
In a large fry pan, heat the olive oil over high heat. When oil is hot, fry chicken until golden brown on each side, about 2 minutes per side. Deglaze the pan with lemon juice and cook until almost all the juice has evaporated. Add chicken stock. Reduce heat to medium and cook chicken until no longer pink and just cooked through, about 5 to 7 minutes. Remove chicken from pan and keep warm.
To finish the sauce: Add chopped thyme and capers to pan. If pan looks dry, add a little more chicken stock. Gently whisk in the butter. Pour sauce over chicken. Finish with freshly grated lemon zest.
Yield: 2 servings.