Description
Tender golden chicken, a bright lemony pan sauce and briny capers make this one of those dinners that tastes far more impressive than the effort involved. It comes together quickly, and that buttery lemon sauce is seriously good spooned over the chicken.
Ingredients
Units
Scale
- 2 skinless, boneless chicken breasts, cut in half lengthwise
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock, chicken broth or dry white wine
- 1/4 cup brined capers, drained (optional)
- 1/3 cup fresh parsley, chopped
Instructions
- Season 2 skinless, boneless chicken breasts, cut in half lengthwise, generously with salt and freshly ground black pepper. If the thicker pieces are noticeably uneven, gently pound them to an even thickness so they cook at roughly the same rate.
- Place 1/2 cup all-purpose flour in a shallow dish and dredge each chicken piece, turning to coat both sides. Shake off the excess flour. You only want a light coating, not a thick layer.
- Heat 2 tbsp unsalted butter and 2 tbsp olive oil in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the chicken and cook for about 3 to 4 minutes per side, or until golden brown and cooked through. If your skillet is small, cook the chicken in batches, so it browns instead of steaming.
- Transfer the cooked chicken to a plate and keep it nearby. Don’t wipe out the skillet because those browned bits are exactly what you want in the sauce.
- Take the skillet off the heat briefly, then add 1/3 cup fresh lemon juice, 1/2 cup chicken stock, chicken broth or dry white wine, and 1/4 cup drained brined capers. Scrape the bottom of the skillet with a wooden spoon to loosen all those browned bits.
- Return the skillet to medium heat and bring the sauce to a gentle boil. Let it bubble for about 2 to 3 minutes so it reduces slightly and the flavours come together. Taste the sauce and add a little more salt and pepper if needed.
- Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the chicken and simmer gently for about 3 to 5 minutes, turning the chicken once, until it’s hot throughout and nicely coated with the sauce. Don’t let the sauce boil aggressively or the chicken can become tough.
- Transfer the chicken to a serving platter. Reduce the heat to low and whisk the remaining 2 tbsp unsalted butter into the hot sauce until melted and glossy. This final bit of butter gives the lemon sauce a smoother, richer finish.
- Spoon the lemon caper sauce over the chicken and scatter 1/3 cup chopped fresh parsley over the top. Serve right away while the sauce is warm and silky.
Notes
Prepared, tried, and tested by Mona
