Tuesday, March 29, 2016

Pan-Roasted Chicken with Lemon Caper Sauce

Well, how can you not like this dish? So simple, so delicious. Another adaptation I made of a recipe from Kenji Lopez-Alt's fantabulous compendium The Food Lab.

6 pieces of thin-cut chicken breasts (or 3 chicken breasts, sliced in half lengthwise and lightly pounded)
Kosher salt & black pepper
1 large shallot, finely minced
1 cup flour, for dredging
3 tbsp. vegetable oil
3 tbsp. unsalted butter
1 tbsp. flour
1 1/2 cups dry white wine
3 tbsp. capers, rinsed
Juice of 1 lemon
2-3 tbsp. minced fresh Italian parsley

1. Lightly salt and pepper the chicken breast pieces on both sides. 

2. In a large saute pan, add 3 tbsp. of vegetable oil and heat over high heat. 

3. Dredge the chicken in the flour and add half (3 pieces) to the pan so as not to overcrowd. Saute for about 2 minutes to brown on one side, then turn over and continue cooking another 1-2 minutes until the other side is also nicely browned. Remove to a platter and set aside.

4. Cook the remaining 3 pieces of chicken the same way and set aside.

5. In the same pan, add the minced shallot and cook for about 1 minute stirring with a spatula or wooden spoon until softened. 

6. Add 1 tbsp. of butter and 1 tbsp. of flour and cook briefly, stirring constantly, for about 30 seconds (this is the roux or thickening agent).

7. Whisk in the wine and capers. Turn heat up to high and simmer for about 5 minutes or until the sauce has reduced to about 1 cup.

8. Remove the pan from the heat and stir in the lemon juice, parsley and remaining 2 tbsp. of butter. 

Season the chicken with salt and pepper.

Dredge the seasoned chicken in flour.

Heat 3 tbsp. of vegetable oil in a large saute pan over high heat and brown the chicken on both sides. 

Capers, white wine, minced shallot, lemon juice, flour, and chopped parsley.

Saute the minced shallot in the same pan and cook briefly until softened.

Add 1 tbsp. of butter and 1 tbsp. of flour to the pan and cook, stirring constantly, about 30 seconds, to make the roux.

Stir in the white wine and capers. Bring to a boil and simmer about 5 minutes or until the sauce is reduced to about 1 cup.

Remove the pan from the heat and stir in the lemon juice, 2 tbsp. of butter and the parsley. Taste the sauce and season with extra salt and/or pepper if needed. 

Plate the chicken and pour the sauce over before serving.

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