Prep Time

15 min

Total Time

30 min

Calories per serving




Ingredients (9)
  • 4 thin-sliced boneless skinless chicken breasts filets
  • salt and ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 5 tablespoons unsalted butter, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 1 can (6 oz.) DOLE® Pineapple Juice
  • 3 tablespoons fresh lemon juice
  • 1/4 cup capers, drained and rinsed
  • 1/4 cup fresh parsley, chopped
  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. Melt 2 tablespoons of butter with 2 tablespoons olive oil in a large skillet over medium high heat.
  3. Add 2 pieces of chicken and cook for 3 minutes when butter and oil start to sizzle. Do not crowd the pan. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  4. Melt 1 more tablespoon butter and add another 1 tablespoon olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  5. Add pineapple juice, lemon juice, and capers. Return to stove and bring to simmer, stirring well.
  6. Return all the chicken to the pan and simmer for 5 minutes.
  7. Remove chicken to serving platter. Add remaining 2 tablespoons butter to sauce and whisk well. Pour sauce over chicken and garnish with parsley.

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