In a shallow baking dish or a plate, combine the flour, Parmesan cheese, 1 tablespoon lemon zest, and salt.
Heat a heavy-bottomed sauté pan over medium-high heat for a minute, add the olive oil and the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set aside. Add the butter to the pan and let it heat until it turns foamy.
Now dredge both sides of the chicken breast fillets in the flour/Parmesan/lemon zest mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
Add the broth, white wine or sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Return the onion-garlic mixture to the pan and heat it through, adding more butter if necessary.
Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley and last tablespoon of lemon zest just at the end of the cooking.
With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with sea salt and freshly ground pepper. Sauce generously, top each portion with a lemon slice and serve immediately.
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In a shallow baking dish or a plate, combine the flour, Parmesan cheese, 1 tablespoon lemon zest, and salt.
Heat a heavy-bottomed sauté pan over medium-high heat for a minute, add the olive oil and the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set aside. Add the butter to the pan and let it heat until it turns foamy.
Now dredge both sides of the chicken breast fillets in the flour/Parmesan/lemon zest mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
Add the broth, white wine or sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Return the onion-garlic mixture to the pan and heat it through, adding more butter if necessary.
Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley and last tablespoon of lemon zest just at the end of the cooking.
With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with sea salt and freshly ground pepper. Sauce generously, top each portion with a lemon slice and serve immediately.
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