Ingredients 2 chicken breasts, sliced lengthwise (butterflied) into 4 thinner portions

¼ cup unbleached all purpose flour

½ teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

6 tablespoons Kerrygold

Unsalted Butter

,divided

2 garlic cloves, minced finely

¼ cup chicken broth

⅓ cup heavy cream

2 tablespoons capers, drained but not rinsed

2 teaspoons fresh lemon zest

2-3 tablespoons freshly squeezed lemon juice, from ½ large lemon

2 tablespoons minced parsley

Kosher salt and black pepper to taste

Instructions:

  1. In a large shallow bowl, combine the all purpose flour, garlic powder, kosher, and black pepper. Dredge the chicken in the flour mixture on both sides, tapping off any excess. Set the chicken aside. 
  2. In a large skillet over medium heat, melt 5 tablespoons of Kerrygold Unsalted butter. Add the dredged chicken to the pan, and cook for 5 minutes on the first side, then flip, and cook for another 3-4 minutes until the chicken is deeply golden brown, and cooked through. Remove the chicken filets from the pan, and place on a large plate, then cover to keep warm while you prepare the sauce. 
  3. Add the remaining tablespoon of butter to the pan, then add the minced garlic. Cook for 15 seconds, then add the chicken broth and heavy cream to the pan. Cook for 2 minutes, and then stir in the lemon zest and juice, and capers. 
  4. Over low heat, cook the sauce for 3 minutes. Add the chicken back to the pan, and cook for another 2 minutes, spooning the sauce over the chicken. 
  5. Serve with fresh lemon slices, chopped parsley, and freshly ground black pepper. 

Recipe by Garnish with Lemon.