Chicken Paillards With Lemon Caper Sauce

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 6 boneless skinless, chicken breast halves
• 1/2 cup all-purpose flour
• 1/4 cup canola oil
• 4 tablespoons butter
• 2 shallots, finely minced
• splash wine
• 3 tablespoons capers, drained
• 6 tablespoons fresh squeezed lemon juice
• 3/4 cup rich chicken broth (1 cup of low sodium prepared stock reduced to 3/4 cup)
• freshly minced parsley (to garnish)

Recipe

• 1 place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness.
• 2 add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess.
• 3 when the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. cook about 2 minutes on the first side, turning when the bottom is nicely browned. about 1-2 minutes on the second side should do it. transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary.
• 4 drain any excess oil from the pan, deglaze with a splash of wine, and cook until almost fully reduced.
• 5 toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute.
• 6 add the capers, lemon juice, and chicken stock. cook until slightly thickened.
• 7 remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. check for seasoning, and pour over the chicken breasts to serve.