- 2 skinless and boneless chicken breasts, butterflied and pounded to 1/2 inch thick
- Kosher salt
- All-purpose flour
- Chicken breader or seasoned flour
- 2 eggs, beaten
- 2 tablespoons butter
- 5 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 1/2 cups chicken stock
- 3 tablespoons capers, rinsed
- 1/3 cup fresh cilantro, chopped
In three separate pans, add the flour, beaten eggs and chicken breader, respectively. Season chicken with kosher salt. Dredge chicken in the flour and shake off excess. Drop into pan of beaten egg to coat both sides. Transfer meat to the pan with seasoned flour. Coat both sides with the breader. Set aside and repeat the process for remaining chicken pieces.
In a large skillet over medium heat, add olive oil. Once heated well, add two of the chicken pieces. When chicken is browned, about 4 minutes, flip and cook the other side for 4 minutes. Remove and transfer to plate. Add the remaining 2 pieces of chicken and repeat the cooking process. Transfer the chicken to the plate. Pour the chicken stock into the hot pan and add the lemon juice and capers. Bring the mixture to a boil, scraping up the brown bits from the bottom of the pan. Check for seasoning. Swirl in the cold butter until completely melted. Add the cilantro and stir to combine. Pour sauce over chicken and garnish with sliced lemon.
*Recipe is approximate. Adjust seasonings to your taste*
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