Under 30 Minutes
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.
- 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
Don't have capers? Try chopped olives or lemon zest in the sauce instead.
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.