This is another easy and tasty recipe for a busy weekday meal. But the flavors and eye appeal are enough to wow weekend guests as well. Total prep and cooking time is around 30 minutes. I suggest you have the capers and liquids ready to go before you begin cooking the chicken. If the breasts are large either pound them between two sheets of plastic wrap to about 1/2″ thick or split them lengthwise.
WHAT YOU’LL NEED
- 2-4 Boneless/ Skinless Chicken Breasts
- 1/4 Teaspoon Salt
- Pinch of Black Pepper
- 1/2 Cup Flour to Dredge Chicken
- 3 Tablespoons Grated Parmesan Cheese
- 4 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 1/4 Cup Capers
- 1/2 Cup Dry White Wine or Chicken Stock
- 2 Tablespoons Lemon Juice
- 1/4 Cup Chicken Broth or Water
- 3 Tablespoons Cold Butter (Cut in 1/4″ Pieces)
- Chopped Parsley as Garnish
DIRECTIONS
- If breasts are thick, either split them in half or pound them thin.
- Mix together the flour, salt, pepper and grated parmesan cheese.
- Lightly dredge breasts in flour mixture, shaking off excess.
- Heat oil and half the butter in pan on medium high heat until it shimmers.
- Add breasts, reduce heat to medium and cook for 3-4 minutes on both sides to brown. (You may need to cook breasts in batches to avoid overcrowding them, which can affect the browning process. Remove breasts. (You can place them in a slightly warm oven to keep warm until sauce is ready.)
- Add capers to pan, smashing about half of them, cook for 30 seconds or so.
- Add wine or chicken stock and stir to deglaze pan, about two minutes.
- Add lemon juice. Stir for a minute.
- Reduce the sauce by about half, stirring. Lower temperature to Low.
- Whisk in remaining two tablespoons butter.
- Return breasts to pan to warm and cover with sauce.
- Garnish with chopped fresh parsley. Serve and enjoy.