Sauteed Chicken with Capers
A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.
- Total Time:
- Servings: 4
Photography: Romulo Yanes
Source: Everyday Food, April 2012
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 1/2 cup all-purpose flour
- Coarse salt and ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons champagne or white-wine vinegar
- 3 tablespoons unsalted butter, cut into pieces
- 2 tablespoons capers, plus 1 teaspoon brine
- 1 tablespoon chopped fresh parsley
Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.
Don't have capers? Try chopped olives or lemon zest in the sauce instead.