The key to this dish lies in selecting the right ingredients—fresh lemons, good-quality chicken breasts, and real capers make all the difference. I always choose organic chicken when I can, as it tends to stay tender and juicy during slow cooking. For the aromatics, I keep it simple to let the lemon and caper shine, just like my mum taught me back home. If you need to swap out anything, I’ve included a few ideas below.

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour (for dredging)
• 3 tablespoons olive oil or unsalted butter (or a mix)
• 1 cup low-sodium chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons capers, drained
• 3 cloves garlic, minced
• 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Substitutions: If you don’t have fresh lemons, bottled lemon juice works in a pinch but fresh is best for brightness. You can swap chicken breasts for thighs if you prefer a richer, juicier result. For a gluten-free version, use almond flour or a gluten-free blend for dredging.