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Ingredients
- 1 pound Chicken, Boneless Breasts
- 2 tablespoons Flour, All-Purpose
- 2 tablespoons Olive Oil
- 1/4 cups juice Lemon
- 1 tablespoon Parsley, Dried
- 1/4 cups drain Capers
- 1/4 teaspoons Black Pepper
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Using a kitchen mallet, flatten chicken breasts to 1/4 inch thickness.
- Sprinkle flour over chicken.
- Heat a large skillet over medium high heat. Add oil to the skillet.
- Place chicken in skillet and cook for 2 minutes per side.
- Remove chicken from skillet.
- Add lemon juice, parsley and capers to the pan.
- Reduce heat to low and simmer for 2 minutes.
- Season with pepper.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Using a kitchen mallet, flatten chicken breasts to 1/4 inch thickness.
- Sprinkle flour over chicken.
- Heat a large skillet over medium high heat. Add oil to the skillet.
- Place chicken in skillet and cook for 2 minutes per side.
- Remove chicken from skillet.
- Add lemon juice, parsley and capers to the pan.
- Reduce heat to low and simmer for 2 minutes.
- Season with pepper.
- Divide chicken and sauce into indicated number of gallon freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in oven on 300 for 8-15 minutes or until heated through.