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Easy Lemon Caper Chicken

My kid recently discovered that he likes capers. Sometimes he asks for some straight out of the jar. He thinks it’s finger food! This evening he requested a spoonful, so I decided it was time to make something with them. After a quick survey of the fridge, I noted 1 large organic boneless organic chicken breast and some lemons. It was slim pickin’ but we made it work — all in one pan!

After pounding out the chicken (one of my kid’s fave activities) we use the lemon squeezer to juice two lemons.

Then we heated up some olive oil and added a couple of tablespoons of capers.

We cut the thinly pounded chicken breast in half and added it to the pan and dinner was ready not 5 minutes later. Now for the recipe…

Easy Lemon Caper Chicken

Prep Time: 5 mins  Cooking Time: 10 mins

1 large boneless skinless chicken breast
juice of 2 fresh lemons
2 tablespoons capers
1 to 2 tablespoons olive oil
salt & pepper
fresh oregano

Place chicken between two sheets of wax paper and use a meat tenderizer or rolling pin to pound it out very thin. Cut it in half and set aside. In a 9 inch skillet, heat oil over medium heat. Add capers and fry them up until it sizzles. Add some fresh oregano leaves and mix together.  Push capers toward the sides of the pan and place both pieces of chicken in the pan. Cook for one minute and then flip the chicken and cook on the other side for one minute. Pour lemon juice on top of the chicken and cook until the chicken springs back when poked with your finger. Plate the chicken and scrape the capers on top of each piece. Add salt and pepper to taste and garnish with a sprig of oregano.

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