Serves 1
Directions
- 1Butterfly and cut in half the chicken breasts, then pound with a meat tenderizer.
- 2Season chicken with salt and pepper.
- 3Dredge chicken in flour and shake off excess.
- 4Add extra virgin olive oil to a large skillet over medium-high heat.
- 5Add 2 pieces of chicken at a time and cook for 2 minutes each side. Set aside on a paper towel.
- 6Deglaze pan with white wine.
- 7Add shallot, lemon juice, lemon zest, whole lemons, chicken stock, and capers. Simmer until reduced and shallots become translucent.
- 8Add cold cubed butter and whisk constantly until combined.
- 9Pour over chicken & top with freshly chopped parsley.
Ingredients
- 3 skinless and boneless chicken breasts
- sea salt
- freshly ground black pepper
- all-purpose flour
- 5 tablespoons extra-virgin olive oil
- 0.75 cup white wine
- 0.5 lemon sliced
- 0.33 cup fresh lemon juice
- 1 tablespoon lemon zest
- 0.25 cup chicken broth
- 0.25 cup brined capers
- 6 tablespoons unsalted butter
- 0.33 cup fresh parsley, chopped
- shallots
Equipment
meat tenderizerlarge skilletpaper towel
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