4 pieces boneless chicken breast
1/4 cup of Bob’s Red Mill gluten-free flour with a pinch of salt and 1/4 tsp. oregano
4 cloves garlic
Juice of 1 lemon and 6 lemon slices
3 tablespoons thyme
3 tablespoons capers
1/4 cup chicken broth
3 tablespoons butter
2 tbsp. Greek yogurt
1/4 tsp. salt
1/4 tsp. pepper
Instructions
1. Melt butter in a skillet.
2. Cover chicken in flour.
3. Sear each side of the chicken breasts for 2 minutes.
4. Add garlic, thyme, capers and lemon slices and saute for 1 minute.
5. Add chicken broth and lemon juice and cook chicken breasts until done.
6. Once the chicken is cooked, turn off heat, add yogurt and mix. Serve.
The post Chicken with Lemon and Capers appeared first on Swanson Health Center.
