This recipe found its way from the Food Network to my dinner plate. I was hosting dinner club and was looking for a fairly easy chicken entree that wouldn’t require endless time locked in the kitchen. Voila! Also, added bonus, this is delicious, moist, bursting with flavor, and you probably have all of the ingredients in your kitchen already.
Ingredients, serves 3-4
- about 1 1/2 lbs boneless, skinless chicken breasts (I used organic chicken, nice hefty breasts that I sliced in half and pounded to roughly equal thickness)
- 1/4 cup brined capers, rinsed
- flour for dredging the chicken
- about 6 Tbsp butter
- about 5 Tbsp olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- Salt and pepper to taste
- 1/3 cup fresh parsley, chopped (if you don’t have fresh parsley on hand, simply omit, don’t substitute the dried variety)
Directions
- Season the chicken with salt and pepper and dredge in flour.
- In a large skillet over fairly high heat, melt 2 Tbsp butter with 3 Tbsp oil.
- Add the chicken and cook (about 3 minutes) until nicely browned, flip and repeat on reverse side. Don’t crowd the pan; add more butter and oil as necessary as you work through your batches of chicken (I have a 13″ pan and didn’t need to add the extra oil / butter, use your judgement).
- Once all the chicken is cooked, add the lemon juice, chicken stock, and capers to the skillet and bring to a boil, scraping up brown bits from the bottom of the pan for flavoring.
- Return the chicken (briefly! don’t overcook it) to the simmering pan for that added flavor. Remove again and put chicken on platter.
- Melt 2 Tbsp of butter in sauce, whisk. Pour sauce over chicken and garnish with parsley.
Lauryn Cooks 