Ingredients
4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
¾ cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Serve with:
White beans
Directions
1
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
2
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
3
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
4
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
5
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
6
Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable.