Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0


Credit: Christopher Testani; Food Styling: Margaret Dickey; Prop Styling: Audrey Davis

Recipe Summary test

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with pepper and 1/2 teaspoon of the salt; dredge in flour, shaking off excess.

  • Heat oil in a large skillet over medium-high. Add chicken and lemon halves, cut side down. Cook until chicken is lightly browned and cooked through, about 2 minutes per side. Transfer chicken and lemons to a serving platter; tent with aluminum foil to keep warm.

  • While chicken is cooking, prepare broccoli according to package directions; set aside.

  • Add wine to skillet over medium-high; bring to a boil, scraping bottom of skillet to loosen browned bits. Cook, until almost completely reduced, about 2 minutes. Add chicken broth; cook until slightly reduced, about 3 minutes. Remove from heat. Add capers, lemon juice, butter, and remaining 1/8 teaspoon salt, and stir until butter is melted.

  • Place broccoli on platter with chicken; drizzle with pan sauce, and sprinkle with parsley.

Nutrition Facts

328 calories; fat 16g; saturated fat 5g; cholesterol 98mg; fiber 2g; protein 29g; carbohydrates 12g; sugars 2g; sodium 573mg; iron 2mg; calcium 56mg.