Secret Recipe from AWARD Winning Chef 🐔😋

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Put 1/3 cup of all-purpose flour in a bowl for dredging.

Cut skinless boneless chicken breasts lengthwise into fourths.

Pound chicken in a Ziploc bag with a mallet or rolling pin to an even cutlet size.

Season chicken with salt and pepper.

Lightly dredge chicken in flour and set aside.

In a frying pan, use about 2 teaspoons of extra virgin olive oil and 1 oz of butter; heat until melted and sizzling.

Place chicken into the pan and brown each side until nicely seared.

Add sliced garlic to the pan.

Check chicken doneness by pressing on it; it should feel firm.

Turn heat down to low and take chicken out when close to done; it should still be a little soft.

Remove garlic from the pan.

Add 3 oz of butter to the pan.

Add a splash of water, 2 tablespoons of capers, fresh squeezed lemon juice, and a splash of white wine to the pan.

Deglaze the pan, scraping up the tasty bits off the bottom.

Add 1 tablespoon of chicken bouillon and more lemon juice, ensuring to remove seeds.

Add a handful of chopped Italian flat leaf parsley while stirring to mix thoroughly.

Return chicken to the pan, adding all the liquid from the plate used to hold the cooked chicken.

Add another handful of parsley and a few more slices of lemon for serving.

Put on the lid and gently shake the pan to coat the chicken with the sauce.

After a minute, remove the lid and taste the sauce for seasoning, making adjustments if necessary.

Turn the chicken over to coat the top side with sauce.

Add more freshly chopped parsley for garnish.

Turn off the heat, plate the dish, and use extra lemons and parsley for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens