Sometimes when I cook a delicious meal upon tasting I do a little happy dance because it’s so good I could dance. 😛 Or I just dance randomly. Ask my husband. If theres background music from a show or any kind of music playing while I’m cooking or standing around, I’ll start dancing if I feel like it and I won’t really notice. There’s a constant party in my head and I’m invited.
When I tasted this meal, which is a recipe I’ve mastered, I did a little happy dance. We haven’t had it in about a month and a half and it was DELISH! I recommended either Giada DeLaurentiis or Ina Garten’s recipe. Either one is delicious. I didn’t want to open a bottle of white wine just to cook as part of this recipe, so I went with Giada’s recipe instead. PLUS it’s quite easy to make. This is also a husband favorite. I paired it with rice as usual, but you can easily pair it with some whole wheat pasta or mashed or roasted potatoes.
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whiskvigorously. Pour sauce over chicken and garnish with parsley.