Prep Time 10 min
Cook Time 20 Min
Servings 4
Difficulty Easy


  • 1/4 cup all purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 thin sliced boneless chicken breasts (about 1 1/4 lbs.)
  • 2 tablespoons pure olive oil
  • 1 cup chicken stock
  • 1/4 cup Santa Cruz Organic® Pure Lemon Juice
  • 2 teaspoons minced garlic
  • 1/4 cup cold butter, cut into pieces
  • 2 tablespoons capers, drained


  • Step 1

    COMBINE flour, salt and pepper in shallow bowl. Pat flour mixture into chicken. Shake off excess flour.

  • Step 2

    HEAT 2 tablespoons oil in large skillet over medium-high heat. Add chicken to skillet. Cook 4 to 5 minutes per side or until golden brown. Transfer chicken to platter. Tent with foil to keep warm. Add stock, lemon juice and garlic to skillet. Bring to boil. Reduce by half, about 4 minutes. Add butter, stirring continuously, until sauce thickens, about 2 minutes. Remove from heat. Stir in capers.

  • Step 3

    SPOON sauce over chicken and serve.

Serving size

  • Calories 360
  • Calories from Fat200g
  • Total Fat 22g
  • Saturated Fat 9g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 135mg
  • Sodium 650mg
  • Total Carbohydrates 6g
  • Dietary Fiber 0g
  • Sugars 1g
  • Protein 33g

*Percent Daily Values are based on a 2,000 calorie diet

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