Tuesday, January 31, 2012
3 skinless and boneless chicken breasts, pounded thin and cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons butter, divided
5 tablespoons extra-virgin olive oil, divided
1/4 cup fresh lemon juice
1/2 cup chicken stock
2 TB water
2 TB brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 1 tablespoons of butter with 2-3 tablespoons olive oil. When butter and oil start to sizzle, add 3 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 1 more tablespoon butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the remaining pieces of chicken and brown both sides in same manner.
Remove chicken to the plate.
Into the pan add the lemon juice, stock, capers, and 2 TB water.
Bring to boil, scraping up brown bits from the pan for extra flavor.
Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter.
Add remaining 2 tablespoons butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.
Yummy served with rice pilaaf!