- 1 chicken breast
- 2 lemons, juiced
- 2 garlic cloves, thinly sliced
- ½ bunch, parsley, rough chopped
- ¼ cup (60g) white wine
- ¼ cup (60g) chicken stock
- ¼ cup (60g) unsalted butter, cubed
- 2 Tbsp (15g) capers
- 1 cup (120g) all purpose flour
- Kosher salt and pepper to taste
Prep
15 minutes
Cook
10 minutes
Total
25 minutes
Serves
1
people
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Ingredients
Directions
- Starting from the thick side of the chicken, use a knife to slice down the long side of the chicken, being careful not to slice all of the way through the breast.
- Cover the butterflied chicken breast with a layer of plastic wrap. Using a meat mallet or the bottom of a pan, pound the chicken breast to about ¼ of an inch thick.
- Remove the plastic wrap and season the chicken breast on both sides with salt and pepper. Dredge the chicken in all-purpose flour.
- Preheat a large pan over medium heat. Once hot, add oil to the pan. When the oil begins to smoke, add the chicken breast and sear for 2-3 minutes on each side. Once the breast is seared, transfer to a wire rack lined baking tray.
- Deglaze pan with white wine and chicken stock. Once the sauce begins to reduce, add capers and parsley to the pan, and continue to reduce the sauce by half.
- Cut the heat from the pan and add the lemon juice. Begin to add cubes of butter one at a time, constantly swirling the pan to emulsify the sauce.
- Once the sauce is thick enough to coat the back of a spoon, add the sliced garlic to the pan and let the garlic slices lightly cook into the sauce.
- Transfer cooked chicken to a plate, and spoon sauce over top.
- Garnish with chopped parsley.
