Ingredients: |
Ingredients: 4 boneless, skinless chicken breast halves, patted dry (2 ½ to 3 pounds total)
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
2 tablespoons olive oil
4 tablespoons (1/2 stick) butter
2 tablespoons (or a little more!) fresh lemon juice
1 tablespoon (or a little more!) capers, drained
2 tablespoons chopped fresh flat-leaf parsley (dried is fine too; use 1 tablespoon if using dry)
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Directions: |
Directions:Cover the chicken with a piece of plastic wrap and, using a meat pounder, flatten each breast to about ¼ inch thickness. Sprinkle both sides with salt and pepper. Put flour in a shallow bowl and dredge each piece of chicken in the flour and shake off any excess.
In a large sauté pan, heat the oil and 2 tablespoons of the butter over medium-high heat. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes. Turn the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan, sprinkle with a little more salt and pepper, and set aside.
Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons of butter.
Return the chicken to the pan, turn the heat to medium, and heat for 2 minutes. Garnish with parsley and serve immediately.
Sometimes, if I’m feeling really crazy, I’ll add 1 can of drained, chopped artichoke hearts to the pan at the same time I add the chicken (step 4).
Mmm … delicious! |
This recipe for Chicken Pica is from