By Terry Boyd, Blue Kitchen
Serves 2
2 boneless, skinless chicken breast halves (about 1 pound total)
Salt and freshly ground pepper
Flour
4 tablespoons butter, divided
2 tablespoons olive oil
3/4 cup white wine [optional, may substitute cooking wine]
3/4 cup chicken broth
1 Meyer lemon, thinly sliced (or a regular lemon)
1/4 cup capers, drained
1/4 cup coarsely chopped parsley
1 tablespoon Meyer lemon juice (or, again, regular lemon)
1. Butterfly chicken breast halves (you’ll find a step-by-step guide here) and divide each into two thin fillets. Place fillets between two sheets of plastic wrap and pound to 1/4-inch thickness. You can use the flat side of a meat tenderizer or the bottom of a skillet (work on top of a cutting board to protect your counter surface).
2. Season chicken with salt and pepper and dredge in flour, shaking off excess. Heat a large skillet over medium flame and melt 2 tablespoons of butter with the olive oil, swirling to combine. Working in batches, brown chicken fillets, turning once, about 3 minutes per side. Transfer to a platter and tent with foil to keep warm (you can also place it in a warm oven).
3. Add wine to pan and cook until reduced by half, scraping up any browned bits, about 2 to 3 minutes. Add stock and lemon slices to pan. Bring to a boil, reduce heat and simmer until slightly reduced, 4 to 7 minutes. Add remaining butter, capers, parsley and lemon juice. Stir until butter is just melted and everything is combined. Spoon sauce over chicken and serve immediately.
