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.
- 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
- 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 ¼ inch) for quick and even cooking. Lightly season both sides with salt and pepper. Coat in flour and shake off excess.
- 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.
- Lower the heat to medium. On the same pan, add shallots, garlic, and capers. Cook for about a minute.
- Deglaze the pan with wine and let it reduce by half. Scrape the browned bits off the bottom of the pan.
- Dissolve the bouillon in half a cup of water and add it to the pan.
- Add the lemon juice. Stir and let it simmer for about 2 minutes.
- Taste the sauce and adjust accordingly.
- Add in some butter to slightly thicken the sauce.
- 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.
- Add some lemon slices, fresh parsley, and drizzle some extra-virgin olive oil.
- Buon appetito!