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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, April 2012

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Cook's Notes

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

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