Description
Looking for some new flavor flavorites to jazz up your chicken? Think white wine, fresh lemon juice, and brined capers. Yeah, I know—I had you at “wine”!
Ingredients
- 2 Boneless, Skinless Chicken Breasts, Butterflied, Sliced Through In Half
- Kosher Salt And Ground Black Pepper
- 1 cup All-purpose Flour
- 4 Tablespoons Butter, Divided
- 2 Tablespoons Extra Virgin Olive Oil
- ⅓ cups Fresh Squeezed Lemon Juice
- 1 cup Chicken Stock
- ¼ cups Brined Capers
- ½ cups Dry White Wine
- ⅓ cups Freshly Chopped Parsley
Preparation
Season chicken breasts with salt and pepper. Dredge chicken in flour. Shake off excess flour and set aside.
In a large skillet over medium heat, melt 3 tablespoons of butter with olive oil. When butter and oil start to sizzle, add chicken and cook for approximately 3 minutes. Once chicken is browned, carefully flip and cook the other side for another 3 minutes. Transfer the chicken to a plate. Set aside.
Remove skillet from heat and add lemon juice, chicken stock, capers, and white wine. Return to heat and bring to a boil. Scrape up the brown bits from the pan for extra flavor. Check for seasoning.
Return chicken to pan and simmer for about 5 minutes or until inside of the chicken reaches 165ºF. Transfer chicken to a platter.
Add remaining tablespoon of butter to sauce. Add another splash of wine and/or stock if needed. Whisk vigorously. Drizzle the sauce over chicken and garnish with fresh chopped parsley. Serve on its own or over pasta.
Note: I like to serve this over spaghetti, and when doing so, I always make a bit of extra sauce so that I can toss the noodles into it. You can do this by adding some extra butter, stock, and wine after removing the chicken for the last time.
