- 3 chicken breasts, thinly sliced and cut into 2-3 pieces
- 1/3 cup all purpose flour
- Salt and pepper to taste
- 1-2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 lemon, thinly sliced
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons butter, cubed
- Preheat oven to 200 degrees F.
- Season the chicken with salt and pepper and then dredge them in flour. Shake off excess flour. Heat the olive oil in a skillet over medium-high heat. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place the chicken onto a baking sheet and then into the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Cook the minced garlic in the skillet until fragrant, about 30 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Remove from heat and set aside.
- Serve chicken over a bed of greens or pasta and spoon sauce all over. Garnish with the pesto and lemon flake sea salts.