Questions or Comments: 1.800.852.2205

Cooking Guide

Boneless, Skinless Chicken Breasts

4 BREASTS; SERVE 4-6

Thaw* product on a dish in the refrigerator.

 

RECIPE

  • 4 boneless chicken breasts, thawed*
  • ½ cup flour
  • 1 teaspoon olive oil
  • 1 lemon,halved
  • ½ cup chicken broth
  • 1½ teaspoons capers
  • salt and pepper, to taste

 

INSTRUCTIONS

  1. Using a mallet or rolling pin, pound skinless chicken breast halves between sheets of plastic wrap to ½-inch thick. Cut in half.
  2. Dredge in flour seasoned with salt and pepper. Shake off excess. In a large skillet, sauté in olive oil on medium - high, browning about 3 minutes per side. Squeeze lemon juice over chicken and add chicken broth. Cook to a minimum internal temperature of 165°F.
  3. Let liquid deglaze the pan and add capers. When liquid reduces but still coats chicken, transfer chicken to a platter.
  4. Cover chicken with sauce and capers.

 

FOR BEST RESULTS

*See Delivery Storage and Thawing for thawing details.

Remove thawed products from the refrigerator 15-20 minutes before cooking.

Boneless Chicken Breasts  
Gourmet 165°F to 170°F
USDA 180°F or higher