This is a simple, sophisticated recipe that plates pretty well. No one will know it took less than 30 minutes. Pictured here with roasted asparagus.
PHOTO BY VIRGINIA LEE
Chicken with Lemon Caper Sauce
2-3 chicken breast halves, sliced into cutlets (or pounded thin). Tips on how to slice thin. Or shortcut it and buy the already thin slices at the store
1.5 tablespoon of olive oil
1 shallot, finely diced
2 tablespoons of capers, drained
1/2 to 3/4 of a cup of chicken broth or stock
Juice from half of a lemon
1/8 tablespoon of butter
Heat a large skillet (I don't recommend non-stick) on medium/medium high and add olive oil. I like to start out my All Clad pan out on low, and then gradually increase the heat. That way there is a more even temperature all around the pan, instead of getting choppy spots when you crank the heat from the get go. Once the oil is nice and hot and shimmering, add chicken breast. Lightly salt the uncooked side. The capers give this dish a ton of salty flavor, so go easy on the chicken.
Give the chicken some space. Don't crowd the pan and don't flip too early. Let the heat naturally release the breast from the pan. Plus, you want that nice brown coloring on the breast. Turn cutlets over to cook other side. Once each piece of chicken is done (you may have to work in batches the halves may yield 2 cutlets each) put aside on a plate and tent with foil to keep warm.
In the same pan, there should be brown bits and spots all over. That's fine, as long as it's not black, you're in good shape. That fun stuff there is called "fond" and is where the flavor from the sauce will come from. Add shallots and cook until soft...maybe a minute or two. Start deglazing the pan by adding the chicken stock and lemon juice. With a wooden spoon, scrape up all the brown bits. You'll notice it should come right up and incorporate into the sauce. Reduce by about a half of the liquid. Add capers, warm them through. Take the pan off the heat and swirl in the butter. Spoon mixture over chicken and serve.