Tonight I went outside of my comfort zone and instead of making spaghetti for the 12,925th time, I opted for a dish I’d never made before.
Now, in most kitchens, this isn’t exactly a difficult dish because well, it’s not. It’s actually a really easy dish. Only problem is, I forgot to check with the old husband about this beforehand. Sad to say, he was not a fan of the lemon flavor with his chicken. I, on the other hand, was.
So, if you can stomach a little lemon flavor with your chicken, then by all means, make this dish. Now.
2 skinless and boneless chicken breasts, cut in half.
Sea salt, freshly ground black pepper
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 capers, drained and rinsed
1/3 cup fresh parsley, chopped (of course, you know me, this is optional)
In a large skillet over medium high heat, melt 2 tbsp butter with 3 tablespoons olive oil. (Or eyeball it. Who likes to follow rules?)
Once chicken has browned, remove and transfer to a plate.
Next, add the lemon juice, chicken stock and capers. Bring to boil over medium-high heat, scraping up brown bits from the pan for extra flavor.
Return the chicken and simmer for 5 more minutes, cooking the chicken through.
Remove chicken to plates. Add remaining butter to sauce and whisk well, scraping up remaining bits.
Recipe courtesy of that adorable, yet incredibly tiny Giada.