This is a classic Italian dish, so it surprises me that my Italian grandmother has never made it before! This recipe illustrates a technique called pan-frying. Pan-frying allows for chicken to be quickly and evenly cooked, while maintaining flavor and moisture. With the addition of white wine, chicken broth and lemon juice, and flavorful pan sauce is made to go over the chicken. Not only is it easy to make, relatively healthy and delicious…it only takes about 20 minutes to make. Perfect for nights when you just don’t have a lot of time to devote to cooking.
Yields: 4 servings
2 boneless, skinless chicken breast halves, cut in half horizontally and pounded 1/4 inch thick
Salt and freshly ground pepper, to taste
1/2 cup all-purpose flour
3 tablespoons olive oil
3 tablespoons unsalted butter
1 tablespoons minced shallot
1/4 cup dry white wine
3 tablespoons fresh lemon juice
1/4 cup chicken broth
2 tablespoons capers, drained (I omitted)
2 tablespoons minced fresh flat-leaf parsley
Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it, the shake off the excess.
In a large frying pan over medium-high heat, heat the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Remove the chicken from the pan and set aside.
Reduce the heat to medium and melt 1 tablespoon of the butter in the pan. Add the shallot and cook until softened and golden brown, about 30 seconds. Add the wine, lemon juice and broth, then increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining butter, the capers and parsley. Season with salt and pepper. Drizzle the sauce over the chicken and serve immediately.
Source: Williams Sonoma