Lemon Chicken With Capers

Our friend Mindy of Creative Juice was having a girls lemon lunch and she asked Alix to cook the main dish and side. Click here to see the rest of her beautiful party.

 

 

Lemon Chicken with Capers

• 4 boneless, skinless chicken breasts (6 oz. each)
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fine, dry breadcrumbs
• 4 Tbs. capers, rinsed, drained, patted dry, and chopped
• 1 lemon, zest finely grated, and juiced
• 2 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground
• black pepper
• 2 t Dijon Mustard
• 3 Tbs. unsalted butter
• 1 Tbs. olive oil
• 2 medium cloves garlic, thinly sliced
• 1/2 cup lower-salt chicken broth

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Preheat oven to 425°F. Butterfly and flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. basil in a mini chopper or food processor and pulse a few times to combine. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper.
Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes.
Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through about 8 minutes. Transfer the chicken to a serving platter and tent with foil.
Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice, 2 t Dijon mustard, and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. basil.

• This was very easy and looks very gourmet. Serve with crusty bread because you are going to want to dip it in the sauce. It's the best part.

We also made a Creamy Orange Jello for the side. Look forward for this post.


Thank you to birds party
and Amy Atlas  for showing our yummie food 

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