Ingredients:
2 skinless, boneless chicken breasts, butterflied & halved
1/3 cup chopped fresh parsley for garnish
Salt
and coarse ground pepper * flour, for dredging
6
Tbsp. butter * 1/3 cup lemon juice * lemon
slices
½ cup
chicken stock * ¼ cup brined capers, rinsed
Directions:
Season the chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In
a large skillet over medium high heat, melt 2 tablespoons of butter with 3
tablespoons olive oil. When butter and
oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other
side for 3 minutes. Remove and transfer
to plate. Melt 2 more tablespoons butter
and add another 2 tablespoons olive oil.
When butter and oil start to sizzle, add the other 2 pieces of chicken
and brown both sides in the same manner.
Remove pan from heat and add chicken to plate.
Into
the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan
for extra flavor. Return all the chicken
to the pan and simmer for 5 to 7 minutes.
Remove chicken to platter. Add
remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with
lemon slices and parsley.
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