Ingredients
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Chicken
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8 Filleted Chicken BreastWhen a chicken breast is filleted it is cut thin, usually to about .5 inches thick. You can do this yourself or ask your butcher to do it for you.
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1 Cup Flour
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1.5 Teaspoons Salt
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1 Teaspoon Black Pepper
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3 Tablespoons Olive Oil
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Sauce
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1 Shallot
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4 Cloves Garlic
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4 Ounces Capers
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1 Lemon
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.5 Cup Chicken Broth
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1 Cup Butter
Directions
- Prepare ingredients: Filet chicken into half-inch filets if not already done by your butcher. Finely chop shallot and garlic. Measure out capers and reserve about 2 tablespoons of caper juice. Measure out the chicken broth. Juice lemon and set juice aside. Cut butter into 1-inch pieces or smaller.
- Prepare Chicken: Heat a large frying pan or cast-iron skillet over medium-high heat. Mix flour, salt and pepper and pour onto a large dinner plate or baking dish. Take each chicken breast and press into the flour, covering all the surfaces and shaking off excess flour.
- Cook Chicken: Add oil to the pan and swirl it around being sure the entire pan is covered. Put chicken breasts in one at a time, making sure there is space between each breast so the pan is not overcrowded. It may take several batches to cook them all. Cook for about 2-3 minutes per side until the breast has browned to a deep golden color. Flip and cook on the other side until browned as well. Continue cooking until the internal temperature reaches 165°. The cooking time will vary depending on how thick your breasts are. You can finish off the chicken in an oven set to 350° if needed. If your filets are thin enough, it should only take 5-7 minutes of cooking time in the pan to cook them all the way through and get a nice golden crust on each piece.
- The Sauce: Once you have finished cooking the chicken, take the pan you used to cook the chicken and lightly shake out any burnt bits into the sink or a trash can. You want the pan to still have some bits of chicken on the bottom as this gives the sauce extra flavor. Add a small amount of oil and heat pan over medium-high heat. Be sure you have all your ingredients for the sauce ready to go as it will burn if you don’t move quickly. Once you are ready and the pan is hot, add shallots and garlic and saute for 30-40 seconds. Add capers and saute for 20-30 seconds more. Add lemon juice, 2 tablespoons of reserved juice from the capers and chicken broth. Stir while scraping the pan to get as much of the leftover chicken bits off the bottom of the pan as possible. Let the mixture simmer until it is au sec (a term meaning that most of the liquid has evaporated and looks almost dry). At this point. Reduce the heat to low or remove the pan from the heat entirely. Add in the butter and stir until the butter has melted completely.
- Serve: To serve, plate the chicken and scoop the sauce over the top making sure each piece has pieces of garlic, shallot, and capers on top. This recipe is excellent when served with mashed potatoes, angel hair spaghetti or a pasta of your choice.
Meal Prep Tip:
This meal stores well in the fridge for 4-5 days. Simply store the chicken and sauce separately. Reheat each slowly in the microwave to not dry out the chicken or overheat the sauce.
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