Recipe Index

Ingredients

• 2 pounds boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces
• ½ teaspoon freshly cracked black pepper
• 1¾ teaspoons sea salt
• 1 cup flour
• 10 tablespoons unsalted butter
• 4 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 1 tablespoon minced garlic (from 4-6 cloves)
• 1½ cups chicken stock
• 1 teaspoons lemon zest (from 1 lemon), plus more to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons capers, drained
• Fresh parsley, chopped, optional

Method

1. Season the butterflied chicken all over with the black pepper and 1 1/2 teaspoons of the sea salt.
2. Spread the flour in a shallow bowl and dip each piece of chicken in it, turning to coat and shaking off the excess.
3. Heat 3 tablespoons of the butter and 2 tablespoons of the olive oil in a large skillet over medium-high heat until the butter melts.
4. Fry half the chicken for 2 to 3 minutes per side until golden and cooked through, then repeat with the rest, adding more butter and oil as needed, and move the chicken to a serving platter.
5. Soften the chopped shallot in the pan for about 2 minutes until soft and fragrant, then add the minced garlic for 1 minute more.
6. Pour in the chicken stock and simmer it for 4 to 5 minutes until it reduces by half.
7. Drop the heat to low and stir in 4 tablespoons of the butter, the capers, lemon zest, lemon juice and the remaining 1/2 teaspoon salt.
8. Pour the lemon caper sauce over the plated chicken and garnish with chopped parsley if you are using it.

Total: 0h 40m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data