Step 1

CUT the chicken breast into cutlets by cutting them in half horizontally and then again vertically. Pat dry so flour will stick better to the chicken when breading.

Step 2

SEASON the chicken on both sides with salt and pepper. Then, toss the chicken in the flour until coated.

Step 3

HEAT a large skillet pan over medium-high heat. Add ¼ cup ghee. Once melted, add the coated chicken and cook on each side until crispy and golden, about 4-5 minutes.

Step 4

REMOVE chicken from the pan to a plate.

Step 5

LOWER heat to medium heat. If there is no ghee left in the pan, add the additional 2 tablespoons and heat until melted (if you have a good non-stick pan, there will probably still be plenty of ghee left and no need to add more). Add chopped onion and cook for 3-4 minutes. Add the minced garlic and cook until starting to lightly brown.

Step 6

WHISK the remaining 1 tablespoon flour into the broth. Add lemon juice, broth and capers to the pan and bring to a simmer.

Step 7

ADD chicken back into the pan and combine until sauce is covering the chicken. Simmer for 3-4 minutes until combined.

Step 8

REMOVE pan from heat and garnish with chopped parsley (optional). Serve and enjoy!