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A classic Italian dish that is easy to prepare where chicken is seared for a delicious crust and served with a tangy sauce made with lemon, butter, and capers.
INGREDIENTS
2 chicken breasts, skinless and boneless
All-purpose flour, for dredging
Salt and pepper, to taste
Olive oil or butter, for pan-frying
1 shallot, minced
2 cloves garlic, minced
2 tablespoons capers
½ cup white wine
½ teaspoon bouillon
3 tablespoons lemon juice
3 tablespoon butter
For serving:
Fresh parsley, chopped
Lemon slices
Extra-virgin olive oil, for drizzling
INSTRUCTIONS
1. Butterfly the chicken breasts and cut them in half. Pound the chicken pieces in between sheets of parchment paper or plastic wrap until thin (about ½ inch) for quick and even cooking. Lightly season both sides with salt and pepper. Coat in flour and shake off excess.
2. Over medium-high heat, place some olive oil or butter (or a combination) in a large sauté pan. When it starts to sizzle, add the chicken pieces and brown both sides for a delicious crust, about 2 minutes for each side. Do it in batches. Add more olive oil or butter as needed. Transfer to a plate and aside.
3. Lower the heat to medium. On the same pan, add shallots, garlic, and capers. Cook for about a minute.
4. Deglaze the pan with wine and let it reduce by half. Scrape the browned bits off the bottom of the pan.
5. Dissolve the bouillon in half a cup of water and add it to the pan.
6. Add the lemon juice. Stir and let it simmer for about 2 minutes.
7. Taste the sauce and adjust accordingly.
8. Add in some butter to slightly thicken the sauce.
9. Return the chicken back to the pan. Let it cook through and absorb the flavors for about 2 minutes. Spoon the sauce over the chicken, coating each piece.
10. Add some lemon slices, fresh parsley, and drizzle some extra-virgin olive oil.
11. Buon appetito!