Directions
- 1Pound the chicken breasts to 1/2 inch thickness.
- 2Pat the chicken breasts dry with paper towels.
- 3In a bowl, mix together all-purpose flour, granulated garlic, kosher salt, and pepper. Whisk to combine.
- 4Season chicken breasts with kosher salt and pepper.
- 5Heat a 10-inch frying pan over medium heat.
- 6Dredge chicken breasts in the flour mixture, coating both sides.
- 7Add olive oil to the pan.
- 8Once the oil shimmers, add the chicken breasts to the pan.
- 9Sear the chicken for 2-3 minutes per side, without disturbing them.
- 10Remove the chicken from the pan and set aside.
- 11In the same pan, sauté the shallot for 1 minute.
- 12Roll the lemon to loosen the juice.
- 13Add the lemon peel and lemon juice to the pan.
- 14Add the chicken stock and capers.
- 15Return the chicken to the pan.
- 16Reduce the heat to medium-low and cook for 2-3 minutes.
- 17Remove the chicken and add cold, unsalted butter to the pan.
- 18Keep stirring until the butter is melted and the sauce is thickened.
- 19Pour the sauce over the chicken, garnish with parsley, and serve.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tablespoon granulated garlic
- 2 tablespoons kosher salt
- 1 tablespoon pepper
- 2 tablespoons olive oil
- 1 shallot
- 3 lemon
- 0.25 cup lemon juice
- 0.5 cup chicken stock
- 1 tablespoon capers
- 2 tablespoons unsalted butter
- 1 tablespoon parsley
Equipment
meat pounderpaper towelsbowlwhisk10-inch frying pantongscitrus juicer
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