In a shallow dish, combine the flour, sea salt, and white pepper.
Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated. Gently pat off any excess.
Heat the olive oil in a large skillet over medium-high heat.
Add 4 tablespoons of butter to the skillet and cook until it begins to brown, swirling the pan occasionally to prevent burning. This will take about 3-5 minutes.
Add the chicken to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 2 tablespoons of butter to the skillet. Add the shallots and cook until softened and translucent, about 2 minutes.
Pour in the white wine and let it reduce by half, scraping up any browned bits from the bottom of the pan.
Add the chicken stock and Meyer lemon juice. Bring to a simmer.
Stir in the capers, parsley, and Meyer lemon zest.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for 1-2 minutes, or until the sauce has thickened slightly and the chicken is heated through.
Serve immediately over fresh pasta, such as tagliatelle, or with roasted asparagus.
Ingredients
4
Chicken
1.5 lb680 gBoneless, skinless chicken breasts-pounded to 1/4 inch thickness, preferably organic and free-range
1/2 cup60 g00 Flour
1/2 tsp2.5 mLSea salt
1/4 tsp1.25 mLFreshly ground white pepper
Sauce
2 tbsp30 mLOlive oil-extra virgin
6 tbsp85 gUnsalted butter-European style
1/4 cup60 mLDry white wine (such as Sauvignon Blanc)
1/2 cup120 mLHomemade chicken stock-low sodium
1/4 cup60 mLMeyer lemon juice-freshly squeezed
1 tbsp7 gShallots-finely minced
2 tbsp30 gCapers-imported, packed in salt and rinsed thoroughly
2 tbsp10 gFresh Italian parsley-chopped
1 tbsp5 gMeyer lemon zest-finely grated
Equipment
Shallow dish
Large skillet
Instructions
In a shallow dish, combine the flour, sea salt, and white pepper.
Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated. Gently pat off any excess.
Heat the olive oil in a large skillet over medium-high heat.
Add 4 tablespoons of butter to the skillet and cook until it begins to brown, swirling the pan occasionally to prevent burning. This will take about 3-5 minutes.
Add the chicken to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 2 tablespoons of butter to the skillet. Add the shallots and cook until softened and translucent, about 2 minutes.
Pour in the white wine and let it reduce by half, scraping up any browned bits from the bottom of the pan.
Add the chicken stock and Meyer lemon juice. Bring to a simmer.
Stir in the capers, parsley, and Meyer lemon zest.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for 1-2 minutes, or until the sauce has thickened slightly and the chicken is heated through.
Serve immediately over fresh pasta, such as tagliatelle, or with roasted asparagus.
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