Amazing briny, lemony chicken breast. Awesome with pasta or potatoes!
Ingredients
- 1 large double boneless, skinless chicken breast
- salt and pepper to taste
- 1 lemon juiced
- ½ cup chicken stock
- flour, for dredging
- ¼ cup capers
- ⅓ cup fresh, chopped parsley
- 4 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
Instructions
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Butterfly each chicken breast (you should end up with 4 fillets), and pound thin (approximately 1 cm).
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Season chicken with salt and pepper.
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Dredge in flour (we used gluten free).
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In a large skillet heat 2 tbsp of olive oil and 2 tbsp of butter over medium high heat.
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When oil starts to sizzle, place 2 pieces of chicken in skillet and cook 3 mins per side. Remove and set aside.
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Repeat adding another 2 tbsp butter and 2 tbsp of olive oil to skillet, and brown your other pieces of chicken.
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Add stock to deglaze the pan, bring to a boil and scrape off browned bits to incorporate into sauce.
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Add lemon juice and capers.
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Return all your browned chicken to pan and simmer for 5 minutes.
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Remove chicken to serving plate.
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Add the remaining 2 tbsp of butter to the pan sauce and whisk vigorously until butter is melted.
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Spoon pan sauce over chicken before serving.
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