Ingredients
Chicken Breasts1 ½ pounds, boneless, skinless
All-Purpose Flour1/2 cup
Kosher Salt1/4 kosher salt
Black Pepper1 pinch ground
Parmesan3 tbsp grated
Flamingo Estate Extra Virgin Olive Oil4 tbsp
Butter4 tbsp, divided
Low Sodium Chicken Stock½ cup, or dry white wine
Lemon Juice2 tbsp fresh
Capers1/4 cup
Parsley2 tbsp chopped
Steps
- To make chicken, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
- Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.
- Heat olive oil and 2 tablespoons of butter in a large skillet on medium-high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the rest of the chicken in the same manner, remove from the pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
- Add the chicken stock (or white wine), lemon juice, and capers to the pan. Cook over medium-high heat and use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter.
- Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with fresh parsley.
Cook a meal for someone you love
